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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Chicken Gumbo
Categories: Vegetables, Herbs, Poultry, Chilies
Yield: 5 servings

1/2 c All-purpose flour
1/2 c Vegetable oil
8 cl Garlic; mashed, chopped
2 Celery ribs; fine chopped
1 White onion; fine chopped
1 Bell pepper; fine chopped
2 tb Tomato paste
2 ts Coarse salt; more to taste
2 Bay leaves
2 ts Paprika
1 ts Smoked paprika
1 ts Garlic powder
1/2 ts Ground cayenne; more to
Taste
1/2 ts Dried thyme
Black pepper
3 c Chicken stock
1 1/2 lb Boned, skinned chicken
- thighs
1 lb Bag frozen sliced okra (opt)
Cooked rice; for serving
Sliced scallions & hot
- sauce; for topping (opt)

In the insert of a 6 to 8 quart slow cooker, whisk the
flour and oil together until evenly combined. (If your
insert doesn’t fit in your microwave, or if is not
microwave-safe, use a large microwave-safe bowl.)
Microwave on full power for 5 minutes, then whisk well.
Using oven mitts, rotate the insert or bowl if your
microwave doesn’t rotate, then microwave for 5 minutes
more and whisk again. Rotate again if necessary, then
microwave for an additional 3 to 5 minutes, until the
roux is the color of milky coffee or peanut butter.

Stir the garlic, celery, onion, bell pepper, tomato
paste and salt into the roux until evenly combined.
Microwave for 8 minutes, until softened. Using mitts,
remove the insert and set it into the slow cooker base.
(If using a separate container, scrape the mixture out
into the slow cooker.) Stir in the bay leaves, paprikas,
garlic powder, cayenne, thyme and several generous
grinds of black pepper. Stir in the chicken stock and
chicken thighs. Cook on low until the chicken is very
tender, about 5 hours.

About 15 minutes before the gumbo is done, add the
frozen okra, if using. Before eating, remove and discard
the bay leaves and break the chicken apart into coarse
pieces by pressing the chicken against the walls of the
insert with a large spoon or spatula. Taste for
seasoning and add more black pepper, salt and cayenne if
you like.

Serve the gumbo in bowls topped with hot rice and
scallions. Pass hot sauce at the table if you like.

By: Sarah Digregorio

Yield: 5 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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