How to Make Thomas Keller Brad's chicken and sausage gumbo

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, brad's chicken and sausage gumbo. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Brad's chicken and sausage gumbo is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Brad's chicken and sausage gumbo is something which I’ve loved my entire life. They are fine and they look fantastic.

Award Winning Chicken and Sausage Gumbo Recipe. How to Make Gumbo with Our Foolproof (Surprising) Technique and Tips for Perfect Red Beans and Rice. 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. Chef Isaac Toups' Chicken & Sausage Gumbo with Cornbread.

To begin with this particular recipe, we must first prepare a few components. You can have brad's chicken and sausage gumbo using 20 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Brad's chicken and sausage gumbo:

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

This New Orleans classic comforting dish is not only insanely delicious with every bite but also a warm hug in a. This is really two recipes in one since it includes a version where you make your own roux and another using a jarred roux. Removing the skin makes the gumbo a less greasy and the bone-in chicken really helps the broth. As for the sausage, if you're fortunate enough to have.

Instructions to make 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.

Removing the skin makes the gumbo a less greasy and the bone-in chicken really helps the broth. As for the sausage, if you're fortunate enough to have. This yummy chicken and sausage gumbo recipe has a taste of New Orleans in ever bite. It's loaded with chicken, smoked sausage, vegetables and spices. Credit: Greg Dupree; Food Styling: Rishon Hanners; Prop Styling: Missie Crawford.

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