Brad's chicken and sausage gumbo. Reviews for: Photos of Cajun Chicken and Sausage Gumbo. I only used half the roux because I like my gumbo thicker. Stir in the smoked sausage and tasso.

Brad's chicken and sausage gumbo 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.

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Reviews for: Photos of Cajun Chicken and Sausage Gumbo. I only used half the roux because I like my gumbo thicker. Stir in the smoked sausage and tasso.

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Ingredients requirements - Brad's chicken and sausage gumbo:

Require 3 lbs for chicken thighs with bone and skin.
Provide for Seasoned flour to dredge chicken.
Prepare 1 lg yellow onion, chopped.
You need 1 for red & 1 yellow bell pepper, chopped.
Need 6 of celery stalks, chopped.
Require 8-10 of roma tomatoes, chopped.
Need 10 cloves of garlic, peeled and smashed.
Require 1 1/2 cups cream sherry.
Need 1 1/2 cups shortening.
Provide 1 1/2 cups of flour.
Require 10-12 cups of water.
Give 1/3 cup - granulated chicken bouillon.
Prepare 1 tbs - dried oregano.
You need 1 tbs smoked paprika.
Prepare 1/2 tbs of white pepper.
Need for Cajun seasoning to taste. I like it spicy so I used a fair bit.
Need 1 pkg of frozen okra.
Require 1 1/2-2 lbs for andouille sausage, sliced 1/2 inch thick.
Need 4-6 cups - prepared white rice.
Need Gumbo filé.

Remove and shred meat, and discard bones and skin; stir meat back into gumbo. My Easy Chicken and Sausage Gumbo is a Cajun healthy gumbo recipe favorite and my trick is making a healthy roux! So, if you're looking for a gumbo recipe healthier, you're in the right place! When you think of Louisiana cuisine, gumbo comes to mind and especially in cold weather.

Brad's chicken and sausage gumbo making:

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..

This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will. A New Orleans inspired gumbo dish with sausage, chicken, and shrimp.

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