Brad's chicken and sausage gumbo. 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. Gumbo doesn't have to be hard! Instead of slowly cooking and stirring a roux for what seems like forever, try this alternative baked method.

Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. 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. You can cook Brad's chicken and sausage gumbo using 20 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Brad's chicken and sausage gumbo

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

Add the smoked sausage and stir. 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 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..

This iconic dish represents everything we love about Louisiana cooking. With ordinary ingredients, the right seasonings, and patience, the results are extraordinary. The secrets to a good gumbo aren't anything fancy either, but if you take the time to do them right. Chicken Shrimp & Sausage Gumbo -- a rich, flavorful gumbo with authentic flavors; loaded with chicken, sausage, shrimp and crab legs. A New Orleans inspired gumbo dish with sausage, chicken, and shrimp.