Wednesday, March 27, 2013

A Jamaican's Gumbo

On the Super Bowl Sunday, I made this Crockpot melting pot. The ingredients played so well together, they metaphorically thanked me. I started out by browning some of the ingredients on the stove top first and then I transferred everything to the Crockpot, put the lid on and walked away.

1-1.5lbs Chicken Thighs
1lb Large Shrimp
1 lb Smoked Kielbasa Sausage (Sliced)
1 Cup of Mushroom
1/3 Cup of Flour
1/3 Cup of Oil
2 Tsp of Grace Jerk Sauce
Green Bell Pepper
1 Cup Chopped Okra
1 Tbsp Minced Garlic
1 Cap full of Tastefully Simple Onion Onion
16 oz Chicken Stock

Dice and season chicken with jerk sauce and let marinate for two hours or overnight. Turn Crockpot to high and add 3 cups of chicken stock to simmer. Pour 1/2 of the oil in a sauce pan add sausage and brown for 4-5 minutes on each side. Remove sausage from pan, brown chicken and set aside. Pour remaining oil in sauce pan, add flour and cook for 4 minutes. Slowly thin the roux with one cup of chicken stock. Pour mixture into the Crockpot along with onion, garlic, chicken, sausage, pepper and okra. Cook for 5 hours on high. Add shrimp and macaroni and cook for an additional hour.

This is amazing over Jasmine rice. The jerk sauce on the chicken will give you the right amount of heat along with a bold earthy flavor. I hope you'll enjoy it as much as I did.