Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 1 2018
Big Game Food - Slow-Cooker Smoked Chicken and Shrimp Gumbo
6 tablespoons unsalted butter
1 tablespoon liquid smoke
1/2 cup all-purpose flour
1 medium white onion, finely chopped
1 green bell pepper, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
2 1/4 pounds skinless, bone-in chicken thighs, trimmed of excess fat
6 cups low-sodium chicken broth
3 tablespoons Cajun seasoning
1 tablespoon file powder (gumbo seasoning, such as Zatarain's)
1 1/2 pounds medium shell-on shrimp
Cooked white rice and sliced scallions, for serving
Hot sauce, for serving
Slowly melt the butter with the liquid smoke in a saucepan over medium heat, then gradually whisk in the flour. Cook, whisking continuously, until the color is a light chocolate brown, 10 to 15 minutes. Pour the roux into a 6- to 7-quart slow cooker.
Toss the onion, bell pepper, celery and garlic in the slow cooker, then arrange the chicken on top. Sprinkle with the Cajun seasoning and file powder. Add the chicken broth, cover and cook on low, about 6 hours.
Transfer the chicken to a cutting board. Shred the meat, discarding the bones, then return the meat to the slow cooker.
Add the shrimp, cover and cook until they turn pink, about 8 minutes.
Serve over rice; top with the scallions and hot sauce.