Brad's chicken and sausage gumbo. Bridget shows Julia how to make Chicken and Sausage Gumbo. Reviews for: Photos of Cajun Chicken and Sausage Gumbo. I only used half the roux because I like my gumbo thicker. Brad's chicken and sausage gumbo

You can cook Brad's chicken and sausage gumbo using 20 ingredients and 7 steps. Here is how you cook that.

Ingredients of Brad's chicken and sausage gumbo
  1. Prepare of chicken thighs with bone and skin.
  2. It’s of Seasoned flour to dredge chicken.
  3. It’s of lg yellow onion, chopped.
  4. Prepare of red & 1 yellow bell pepper, chopped.
  5. You need of celery stalks, chopped.
  6. It’s of roma tomatoes, chopped.
  7. You need of garlic, peeled and smashed.
  8. It’s of cream sherry.
  9. It’s of shortening.
  10. You need of flour.
  11. It’s of water.
  12. It’s of granulated chicken bouillon.
  13. It’s of dried oregano.
  14. You need of smoked paprika.
  15. You need of white pepper.
  16. Prepare of Cajun seasoning to taste. I like it spicy so I used a fair bit.
  17. You need of frozen okra.
  18. It’s of andouille sausage, sliced 1/2 inch thick.
  19. You need of prepared white rice.
  20. It’s of Gumbo filé.

Add the smoked sausage and stir. Remove and shred meat, and discard bones and skin; stir meat back into gumbo. Chicken Shrimp & Sausage Gumbo – a rich, flavorful gumbo with authentic flavors; loaded with chicken, sausage, shrimp and crab legs. This classic chicken and sausage gumbo recipe represents everything we love about Louisiana cooking.

Brad's chicken and sausage gumbo instructions

  1. Place seasoned flour into a lg ziplock bag. Add chicken and seal. Shake well to coat evenly. Heat canola oil in a lg frying pan just under medium heat. Fry chicken covered until golden brown on both sides. Set aside..

  2. In the same pan, reserve 2 tbs of the chicken grease. Add onions, peppers, and celery. Fry on medium heat until onions are translucent..

  3. Meanwhile in a lg Dutch oven, melt shortening on medium heat. Add flour and mix thoroughly. Stir almost constantly until the roux becomes almost a chocolate brown and smells very nutty. This takes a while, but is the base Flavor of the dish. If it starts to smell burnt. Start over..

  4. Add tomatoes and garlic to the onion mixture. Keep frying until about half of the liquid from the onions evaporates. Add sherry. Bring to a simmer until half of that liquid evaporates..

  5. When the roux is done it will be a nice caramel color. Slowly add the onion mixture to it. Continue to stir constantly. Add water and mix thoroughly. Add the fried chicken, bouillon and spices. Bring to a simmer and simmer for an hour uncovered. Stir every 5-10 minutes.

  6. Adjust seasonings to taste. Add okra and sausage. Simmer for another 20 minutes..

  7. In a bowl, plate rice off to one side. Add gumbo to the bowl, and top with a chicken thigh. Sprinkle a little gumbo filé on top and serve immediately. Enjoy..

Chicken and Sausage Gumbo. this link is to an external site that may or may not meet accessibility guidelines. This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will.