Potato Chicken Gumbo

I created this healthy gumbo for a quickfix meal. A crock pot does all the work, and I will get all the compliments.

Ingredients:
2 chicken breasts and thighs, cut into bite size pieces
2 medium potatoes, peeled, cut into 3 inch chunks
2 tbs olive oil
2 tbs flour
2 tbs butter
1 tsp molasses
1 tbs Creole seasoning (recipe follows below)
1 tsp salt
2 cloves garlic, minced
1/2 cup white onions, chopped
1/4 cup chopped celery
1/4 cup diced green pepper
2 cups chicken broth

Directions:
In a saucepan, heat 1 tbs oil until hot. Add chicken and brown all sides and add 1 tsp molasses.

 Place browned chicken on the bottom of a 4 qt. crock pot.

 

In the same saucepan, heat the remaining oil. Stir in onions, garlic, celery, green pepper. Cook until the vegetables are wilted (about 2 minutes), Add Creole seasoning.

 Remove the vegetables and place in the crock pot on top of the chicken.

Place potatoes on top of the vegetables

 

In the same sauce pan, add 2 tbs butter (wait until the butter is foaming). Add flour and turn the heat down. Stir the flour and butter until turn brown.

Add chicken broth into pan. Stir and cook until thickened.

Pour the thickened broth into the crock pot and turn crock pot setting to low for 4 to 5 hours or high for 3 hours.

Re-season again with salt, if needed before serving. This gumbo can be eaten alone or on top of cooked rice.

Creole seasoning:
2 tbs paprika
1 tbs salt
1 tbs cayenne pepper
1 tsp black pepper
1 tsp white pepper
1/2 tsp dried thyme
1/2 tsp dried basil

Mix all together and store in air tight container. It yield about 1/3 cup.