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Before you jump to Brad's chicken and sausage gumbo recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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The first change you need to make is to pay more attention to what you buy when you go to the grocery as it is likely that you have the tendency to pick up many of the things without thinking. For example, most likely you have never checked the box of your favorite cereal to find out how much sugar it contains. A superb healthy alternative can be porridge oats which have been found to be good for your heart and can give you good sustainable energy daily. If you’d rather not eat oatmeal on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one modest change to your diet has been achieved.
Thus, it should be fairly obvious that it’s not at all hard to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to brad's chicken and sausage gumbo recipe. You can cook brad's chicken and sausage gumbo using 20 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Brad's chicken and sausage gumbo:
- Prepare 3 lbs chicken thighs with bone and skin
- Get Seasoned flour to dredge chicken
- Provide 1 lg yellow onion, chopped
- Get 1 red & 1 yellow bell pepper, chopped
- Use 6 celery stalks, chopped
- Take 8-10 roma tomatoes, chopped
- You need 10 cloves garlic, peeled and smashed
- Provide 1 1/2 cups cream sherry
- You need 1 1/2 cups shortening
- Prepare 1 1/2 cups flour
- Take 10-12 cups water
- Prepare 1/3 cup granulated chicken bouillon
- You need 1 tbs dried oregano
- Use 1 tbs smoked paprika
- You need 1/2 tbs white pepper
- Provide Cajun seasoning to taste. I like it spicy so I used a fair bit
- Take 1 pkg frozen okra
- Provide 1 1/2-2 lbs andouille sausage, sliced 1/2 inch thick
- Provide 4-6 cups prepared white rice
- Use Gumbo filé
Steps to make Brad's chicken and sausage gumbo:
- 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.
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