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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... "Every accomplishment starts with the decision to try." -- Gail Deevers
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