Subj : Odds & Sods Leftovers 04
To   : All
From : Dave Drum
Date : Sun Nov 03 2024 03:54 pm

74 of 74
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

 Uncle Dirty Dave's Archives

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