Slow Cooker Gumbo with Smoked Chicken and Shrimp

Ingredients:

• 1 kg skinless and boneless chicken thighs, trim off excess fat
• 700 g unpeeled shrimp
• 6 tbsp (90 g) butter
• 1 tbsp liquid smoke
• 1/2 cup wheat flour
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, minced
• 6 cups unsalted chicken broth
• 3 tbsp. Cajun seasoning
• 1 tbsp filé powder (ground dried leaves of the sassafras bush)
• Cooked white rice and sliced ​​green onions for serving
• Hot sauce for filing

Preparation:

1. Melt the butter with liquid smoke in a saucepan over medium heat, then gradually add the flour. Cook, stirring constantly, until light brown, 10 to 15 minutes. Pour the flour mixture into a 6- to 7-quart slow cooker.
2. Place the onion, pepper, celery, and garlic in a slow cooker, then add the chicken. Sprinkle with Cajun seasoning and filament powder. Add the chicken broth, cover, and simmer for about 6 hours.
3. Place the chicken on a cutting board. Shred the meat, discard the bones, and then return it to the slow cooker. Add the shrimp, cover, and cook until pink, about 8 minutes.
   
   Serve gumbo over rice, garnished with green onions and hot sauce.