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   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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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