Martha Stewart's Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test- Kitchen Tips and Strategies by Editors of Martha Stewart Living

Author:Editors of Martha Stewart Living
Language: eng
Format: epub, azw3
Publisher: Clarkson Potter
Published: 2017-08-29T04:00:00+00:00

Shrimp, Chicken, and Andouille Gumbo

SERVES 12

Our version of this Cajun favorite relies on a roux for thickening the stew, rather than filé powder, which isn’t always so easy to find. Making the roux the traditional way, on the stove, can take forty-five minutes. Using the microwave cuts that active time to around ten minutes. Be sure to have oven mitts and a trivet at the ready, as the bowl can get pretty hot.

4pounds boneless, skinless chicken thighs, cut into 1½-inch pieces

1½pounds andouille sausage or kielbasa, sliced into ½-inch rounds

1tablespoon chopped fresh thyme leaves

Coarse salt and freshly ground black pepper

1large onion, finely chopped

1large red or green bell pepper, finely chopped

4celery stalks, finely chopped

3large garlic cloves, minced

2dried bay leaves

¼teaspoon cayenne pepper

1cup all-purpose flour

¾cup canola or safflower oil

4cups low-sodium chicken broth, store-bought or homemade (this page)

¼cup tomato paste

1pound large shrimp, peeled and deveined

Cooked white rice, hot sauce, and pickled okra, for serving

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