Subj : Crockpot Chicken - 20
To   : All
From : Dave Drum
Date : Tue Nov 05 2024 02:59 pm

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

 Uncle Dirty Dave's Archives

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