Good afternoon I are going to share those Am looking for a brad's chicken and sausage gumbo recipe that is interesting The method of making it is very not too difficult. Just need patience and persistence. So that brad's chicken and sausage gumbo has aroma and taste that able arouse appetite.

In order for the taste of brad's chicken and sausage gumbo, you need to pay attention start from the type of ingredients, then selection of ingredients that are good until how to process and serve it. No need Confused if want to prepare brad's chicken and sausage gumbo delicious as long as you know the trick and how to make this dish you can be serving very special.

Ingredients and seasonings must exist for make

1. Prepare 3 lbs chicken thighs with bone and skin
2. Use Seasoned flour to dredge chicken
3. Prepare 1 lg yellow onion, chopped
4. Prepare 1 red & 1 yellow bell pepper, chopped
5. Prepare 6 celery stalks, chopped
6. Prepare 8-10 roma tomatoes, chopped
7. Prepare 10 cloves garlic, peeled and smashed
8. Prepare 1 1/2 cups cream sherry
9. Prepare 1 1/2 cups shortening
10. Prepare 1 1/2 cups flour
11. Use 10-12 cups water
12. Use 1/3 cup granulated chicken bouillon
13. Prepare 1 tbs dried oregano
14. Take 1 tbs smoked paprika
15. Prepare 1/2 tbs white pepper
16. Take 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. Take Gumbo filé

Heat oil in a large wok or skillet set directly on grate. (If cooking indoors, place over. Here is how you cook it. Turn the bird over and press down gently on the breast bone, then splay the quail open. Add the flour and cook to a dark brown roux, stirring constantly.

How to cook 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.
8. Done and ready to serve!

Add the onion, celery, green pepper, garlic and a teaspoon of salt and sweat until tender. Its gumbo is a roux-less version. Anyway, this sausage stood out because it was delicious — it was surprisingly meaty for a chicken sausage, not overly greasy, and not drowning in herbs like chicken sausages sometimes tend to be. It tasted great just right off the grill, but it would also be a stand-out add-in for a gumbo or a pot of red beans and rice. Creamy Pasta Primavera with Chicken and Sausage An amazing mix of fresh summer veggies, hearty meat, and a princess sauce makes this chicken pasta primavera dish one to remember for generations!

me, the simple preparation of Brad's chicken and sausage gumbo above can help you prepare dishes that are special for family/friends Good luck!