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

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

1/2 c A-P flour
1/2 c Vegetable oil
8 cl Garlic; smashed & chopped
2 Celery ribs; fine chopped
1 White onion; fine chopped
1 Bell pepper; fine chopped
2 tb Tomato paste
2 ts Coarse kosher salt; more to
- taste
2 Bay leaves
2 ts Sweet or hot 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 or broth
1 3/4 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 qt slow cooker, whisk the
flour and oil together until evenly combined. (If your
insert doesn’t fit in your microwave, or if it is not
microwave-safe, use a large microwave-safe bowl. Never
put metal in the microwave.) Microwave on full power for
3 minutes, then whisk well. Using oven mitts, rotate the
insert or bowl if your microwave doesn’t rotate.
Microwave in 15- to 30-second increments, whisking and
rotating after each, until the roux is the color of
milky coffee or peanut butter. (Total cooking times can
vary from 4 to 15 minutes depending on the strength of
your microwave, so keep a close eye on it.) See Tip for

stovetop roux instructions.

Stir the garlic, celery, onion, bell pepper, tomato
paste and salt into the roux until evenly combined.
Microwave for 4 to 8 minutes, stirring occasionally,
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.

TIP: If you don’t have a microwave, you can make the
roux and sautéed vegetables on the stovetop. In a Dutch
oven or large skillet, warm the oil over medium-high
heat. Sprinkle in the flour, reduce the heat to medium,
and cook, whisking constantly, until the mixture is the
color of milky coffee or peanut butter, 15 to 20
minutes. (Adjust the heat as necessary to avoid
burning.) Then stir in the garlic, celery, onion, bell
pepper, tomato paste and salt, and cook, stirring, until
softened, about 8 minutes. Scrape the mixture into the
slow cooker and proceed from there.

By: Sarah DiGregorio

Yield: 5 to 6 servings

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

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