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Weekend
Cooking

EDDIE JACKSON’S
SLOW-COOKER
SMOKED CHICKEN
AND SHRIMP GUMBO
ACTIVE: 25 min l TOTAL: 7 hr l SERVES: 6 to 8

6 tablespoons unsalted butter
2 tablespoons liquid smoke
½ 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
2¼ pounds skinless, bone-in chicken thighs,
trimmed of excess fat
6 cups low-sodium chicken broth
3 tablespoons Cajun seasoning
1 tablespoon filé powder (gumbo
seasoning, such as Zatarain’s)
1½ pounds medium shell-on shrimp
Cooked white rice and sliced scallions,
for serving

1. Slowly melt the butter with 1 tablespoon
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.
2. Toss the onion, bell pepper, celery
and garlic in a 6- to 7-quart slow cooker,
then arrange the chicken on top. Add the
chicken broth, then carefully spoon in
the roux (the butter-flour mixture) to avoid
splashing. Sprinkle with the Cajun seasoning,
filé powder and the remaining 1 tablespoon
liquid smoke. Cover and cook on low, 6 hours.
3. About 20 minutes before the end of
the cooking time, 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 scallions.

Filé, a classic gumbo
seasoning, gives this
dish authentic flavor.”

142 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016