Busters Recipes

Chicken Gumbo with Okra

4 tablespoons canola or vegetable oil
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
Salt and pepper, to taste
4 tablespoons unbleached flour
1 cup onion, diced
1 cup green pepper, diced
1/2 cup celery, diced
2 cups fresh okra, sliced *
1 can (15 oz size) chicken broth
2 bay leaves
1 can (28 oz size) diced tomatoes
1 tablespoon hot sauce, or to taste
3/4 pound cooked andouille or chicken sausage, sliced into 1/2-inch
rounds
16 raw frozen peeled shrimp (optional, amount as desired)
3 cups cooked long-grain white or brown rice

*or 1 bag (16 oz. size) frozen okra

In a large skillet over medium-high heat, heat 1 tablespoon of oil
and add chicken pieces. Season to taste with salt and pepper. Brown
the chicken on all sides, about 5 minutes total. Remove with a
slotted spoon and place in the slow cooker.

Scrape up any brown bits from the pan and add to the cooker. Add
remaining 3 tablespoons oil to the pan, and heat until hot. Add flour
and cook, stirring constantly, until golden brown, (should approach
the color of peanut butter) 3 to 4 minutes. The mixture is extremely
hot, so be careful not to splatter.

Add the onion, green pepper and celery, and cook until the vegetables
start to soften, about 2 minutes. Add the chicken broth and stir
until smooth and incorporated. Pour mixture into the slow cooker. Add
okra, bay leaf, tomatoes and hot sauce.

Cover, and turn cooker to low. Cook for 7 to 8 hours, adding another
1/2 cup chicken broth or water if necessary.

Thirty minutes before serving, add the sliced sausage and turn cooker
to high. Five minutes before serving, add the shrimp. Serve with
cooked rice.

Serves/Makes: 6

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