Easiest Way to Prepare Perfect Brad's chicken and sausage gumbo
Brad's chicken and sausage gumbo. 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.
With ordinary ingredients, the right seasonings, and patience, the results are extraordinary. The secrets to a good gumbo aren't anything fancy either, but if you take the time to do them right. Put chicken pieces in a bowl. You can have 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
- It’s 3 lbs of chicken thighs with bone and skin.
- You need of Seasoned flour to dredge chicken.
- It’s 1 of lg yellow onion, chopped.
- It’s 1 of red & 1 yellow bell pepper, chopped.
- Prepare 6 of celery stalks, chopped.
- You need 8-10 of roma tomatoes, chopped.
- Prepare 10 cloves of garlic, peeled and smashed.
- You need 1 1/2 cups of cream sherry.
- It’s 1 1/2 cups of shortening.
- It’s 1 1/2 cups of flour.
- You need 10-12 cups of water.
- It’s 1/3 cup of granulated chicken bouillon.
- It’s 1 tbs of dried oregano.
- Prepare 1 tbs of smoked paprika.
- You need 1/2 tbs of white pepper.
- You need of Cajun seasoning to taste. I like it spicy so I used a fair bit.
- Prepare 1 pkg of frozen okra.
- It’s 1 1/2-2 lbs of andouille sausage, sliced 1/2 inch thick.
- You need 4-6 cups of prepared white rice.
- It’s of Gumbo filé.
Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly. Add the smoked sausage and stir.
Brad's chicken and sausage gumbo instructions
- 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..
Chicken and Sausage Gumbo – Secret In Healthy Roux Plus Diabetic Chicken Gumbo! The secret to a good gumbo is the roux and Holly's secret is to use browned flour for a healthy roux. Not only is this roux a time saver, but you get that rich nutty flavor without all the fat. The gumbo tastes great and the. Remove and shred meat, and discard bones and skin; stir meat back into gumbo.
