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. Bridget shows Julia how to make Chicken and Sausage Gumbo.

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. 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

You need 3 lbs of chicken thighs with bone and skin.
Prepare of Seasoned flour to dredge chicken.
Prepare 1 of lg yellow onion, chopped.
You need 1 of red & 1 yellow bell pepper, chopped.
Prepare 6 of celery stalks, chopped.
You need 8-10 of roma tomatoes, chopped.
You need 10 cloves of garlic, peeled and smashed.
You need 1 1/2 cups of cream sherry.
You need 1 1/2 cups of shortening.
You need 1 1/2 cups of flour.
It's 10-12 cups of water.
It's 1/3 cup of granulated chicken bouillon.
You need 1 tbs of dried oregano.
It's 1 tbs of smoked paprika.
Prepare 1/2 tbs of white pepper.
It's 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.
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. Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. This Easy Chicken Gumbo recipe is like a party for your mouth!

Brad's chicken and sausage gumbo step by step

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..

Vibrant, spicy flavor simmered to perfection, this combination of chicken, sausage, okra, and veggies is cooked in a creamy creole spiced broth that is just pure comfort. Remove from the oven and set aside. Don't throw that fat away, it's going in the gumbo later. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined.