Subj : Odds & Sods Leftovers 04
To   : All
From : Dave Drum
Date : Sun Nov 03 2024 15:58:04

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
 
MMMMM

.... It is morally wrong to allow suckers to keep their money.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
 * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

.