Easiest Way to Prepare Tasty Brad's chicken and sausage gumbo

Brad's chicken and sausage gumbo. The secrets to a good gumbo aren't anything fancy either, but if you take the time to do them right, your gumbo will be just as good as the ones served in New Orleans. Make sure to brown the sausage and chicken until they both have crispy caramelization. Carefully remove chicken pieces and ham hocks from broth, and let cool enough to handle.

Taste and adjust seasonings, if necessary. Season with salt, pepper, and Creole seasoning; blend thoroughly. Andouille sausage and chicken are two common proteins in gumbo, but not the only ones by a long shot. You can have Brad's chicken and sausage gumbo using 20 ingredients and 7 steps. Here is how you cook it.

Ingredients of Brad's chicken and sausage gumbo

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

Then there's gumbo z'herbes, a Lenten version made with an acre's worth of sundry greens and not a scrap from the animal kingdom. Speaking of vegetables, some gumbos, Creole ones, have tomato; others, Cajun ones, do not. Add the chicken pieces, bay leaf and finely minced fresh garlic. Cut the meat from the bones and discard the bones.

Brad's chicken and sausage gumbo step by step

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..

Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo. Chicken and Sausage Gumbo is the ultimate Louisiana comfort food! This gumbo starts with a dark roux as its base. Once the roux is ready and combined with water, add sautéed chopped green bell pepper, onion and celery to the pot.