|We ate the gumbo so fast, I didn't get any photos! So here's a fresh harvest from my garden instead.|
2 tbs olive oil
4-5 boneless chicken thighs, skin removed
1/3 cup bacon grease or olive oil
1/2 cup flour
4 cups chicken unsalted chicken broth
1 lb. smoked sausage or andouille, cut into 1/2 inch cubes
2 cloves of garlic, minced
1 cup bell pepper, chopped
1 cup onion, chopped
1 cup celery, chopped
1 can (14.5oz) unsalted stewed tomatoes, chopped1/2 can (3oz) unsalted tomato sauce
1 lb. frozen or fresh okra, sliced
1 tbls sugar
1 cube chicken bouillon
2 tbls hot sauce (Tapatio or Tabasco)
1 tsp dried thyme
2 bay leaves
1/2 tsp cayenne (or to taste)
2 tsp cajun seasoning
2 tbls worchestershire sauce
1 tsp gumbo file
1 lb. uncooked medium shrimp, peeled and deveined
Brown the chicken : In a heavy bottomed skillet, heat olive oil and brown chicken thighs until golden on both sides. Put them in the bottom of a 6qt slow cooker.
The Roux : In same heavy skillet, heat chicken drippings with bacon grease/oil on high heat and slowly add flour, stirring constantly with a whisk. (DO NOT BURN - if the roux burns at all, it is completely unusable) Continue to stir until roux begins to brown and lower to medium, or medium-low heat. Continue to stir and brown until it reaches a dark milk chocolate color or reddish brown. For instructions on making a perfect roux, or to buy a pre-made jar check out this site Gumbocooking.com
Whisk 2 cups of chicken broth into the roux and remove from heat.
In slow cooker, add all ingredients (except worchestershire, file and shrimp.) Add remaining 2 cups chicken broth and top it all with the roux mixture.
Cook on High for 4 to 4-1/2 hours. Remove chicken from pot, shred with a fork, return it to the pot and stir well. Add shrimp, worchestershire sauce and file. Stir well and cook, covered for an additional 20 min. Stir again, serve over grits or rice.