Brad's chicken and sausage gumbo
Brad's chicken and sausage gumbo

Hello everybody, I hope you are having an amazing day today.it’s Minerva Grant. Today, I will show you a way to prepare a distinctive dish, brad's chicken and sausage gumbo. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Brad's chicken and sausage gumbo is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Brad's chicken and sausage gumbo is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook brad's chicken and sausage gumbo using 20 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Brad's chicken and sausage gumbo:
  1. Take 3 lbs chicken thighs with bone and skin
  2. Make ready Seasoned flour to dredge chicken
  3. Prepare 1 lg yellow onion, chopped
  4. Make ready 1 red & 1 yellow bell pepper, chopped
  5. Take 6 celery stalks, chopped
  6. Make ready 8-10 roma tomatoes, chopped
  7. Get 10 cloves garlic, peeled and smashed
  8. Take 1 1/2 cups cream sherry
  9. Get 1 1/2 cups shortening
  10. Make ready 1 1/2 cups flour
  11. Take 10-12 cups water
  12. Get 1/3 cup granulated chicken bouillon
  13. Take 1 tbs dried oregano
  14. Take 1 tbs smoked paprika
  15. Take 1/2 tbs white pepper
  16. Get Cajun seasoning to taste. I like it spicy so I used a fair bit
  17. Take 1 pkg frozen okra
  18. Prepare 1 1/2-2 lbs andouille sausage, sliced 1/2 inch thick
  19. Prepare 4-6 cups prepared white rice
  20. Make ready Gumbo filé
Instructions to make Brad's chicken and sausage gumbo:
  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.

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