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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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