Wednesday, January 20, 2010

Gumbo-ish Stew

Slow-Cooker Chicken Gumbo-like Stew
  • 1/3 cup flour
  • 1/3 cup cooking oil
  • 1 pound boneless skinless chicken breasts, cut into 2-inch pieces
  • 1 (10-ounce) package frozen okra
  • 2 links andouille sausage, sliced into bite-sized rounds (I used chicken andouille and removed the casings before slicing)
  • 1 chopped onion
  • 2 celery stalks, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 bay leaves
  • 2 teaspoons crushed garlic (3-4 cloves?)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon cayenne pepper (not enough for Ken and too much for me)
  • 1/4 teaspoon ground black pepper
  • 2 cups reduced-sodium chicken broth (I already had a half-used container of vegetable broth in the fridge I wanted to use up, so I did that instead)
  • 2 cups reduced-sodium tomato juice (I didn't have any, so I used Trader Joe's tomato and red pepper soup)
For roux, in a cast iron skillet stir together flour and oil until smooth. Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium. Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown. Let roux cool.

In a slow-cooker, combine roux and all other ingredients. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice.

Next time, use more liquid and get some file powder to sprinkle on top.

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