Slow-Cooker Smoked Chicken and Shrimp

Recipe courtesy of Eddie Jackson for Food Network Magazine

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

25

minutes

TOTAL TIME

385

minutes

SERVINGS

6

servings

PREP TIME

25

minutes

TOTAL TIME

385

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • 6

    tablespoons unsalted butter

  • 2

    tablespoons liquid smoke

  • 1/2

    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

  • 2 1/4

    pounds skinless, bone-in chicken thighs, trimmed of excess fat

  • 6

    cups low-sodium chicken broth

  • 3

    tablespoons Cajun seasoning

  • 1

    tablespoon file powder (gumbo seasoning, such as Zatarain's)

  • 1 1/2

    pounds medium shell-on shrimp

  • Cooked white rice and sliced scallions, for serving

Directions

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. 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, file powder and the remaining 1 tablespoon liquid smoke. Cover and cook on low, 6 hours. 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.

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