Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, brad's chicken and sausage gumbo. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Brad's chicken and sausage gumbo is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Brad's chicken and sausage gumbo is something which I have loved my whole life. They are nice and they look fantastic.
Chef John takes gumbo to the oven, baking up a beautiful golden brown roux right alongside the chicken, sausage, and Holy Trinity in this dish. Gumbo doesn't have to be hard! Instead of slowly cooking and stirring a roux for what seems like forever, try this alternative baked method.
To begin with this particular recipe, we must first prepare a few components. You can have brad's chicken and sausage gumbo using 20 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Brad's chicken and sausage gumbo:
- Prepare 3 lbs chicken thighs with bone and skin
- Prepare Seasoned flour to dredge chicken
- Take 1 lg yellow onion, chopped
- Prepare 1 red & 1 yellow bell pepper, chopped
- Make ready 6 celery stalks, chopped
- Prepare 8-10 roma tomatoes, chopped
- Take 10 cloves garlic, peeled and smashed
- Take 1 1/2 cups cream sherry
- Get 1 1/2 cups shortening
- Make ready 1 1/2 cups flour
- Get 10-12 cups water
- Get 1/3 cup granulated chicken bouillon
- Make ready 1 tbs dried oregano
- Make ready 1 tbs smoked paprika
- Take 1/2 tbs white pepper
- Take Cajun seasoning to taste. I like it spicy so I used a fair bit
- Prepare 1 pkg frozen okra
- Get 1 1/2-2 lbs andouille sausage, sliced 1/2 inch thick
- Take 4-6 cups prepared white rice
- Prepare Gumbo filé
Add the smoked sausage and stir. Remove and shred meat, and discard bones and skin; stir meat back into gumbo. This iconic dish represents everything we love about Louisiana cooking. With ordinary ingredients, the right seasonings, and patience, the results are extraordinary.
Instructions to make Brad's chicken and sausage gumbo:
- 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.
- In the same pan, reserve 2 tbs of the chicken grease. Add onions, peppers, and celery. Fry on medium heat until onions are translucent.
- 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.
- 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.
- 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
- Adjust seasonings to taste. Add okra and sausage. Simmer for another 20 minutes.
- 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.
The secrets to a good gumbo aren't anything fancy either, but if you take the time to do them right. This chicken gumbo is an excellent choice if you are looking for an authentic yet uncomplicated soup. Boneless chicken makes it an easy preparation. This hearty soup is a basic Creole-style chicken gumbo made with tomatoes and the essential "holy trinity" of Cajun and Creole cooking: onions, bell. Chicken and Sausage Gumbo is a quick to make, incredibly delicious gumbo recipe that's loaded with chicken, sausage, okra, peppers, and tomatoes.
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