Momosita's Crock Pot Gumbo

Total Time: 8 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 8 hrs

Ingredients

• Servings: 8


• 1/3 cup flour


• 1/3 cup vegetable oil


• 3 cups chicken broth


• 2 tablespoons butter


• 1 lb boneless skinless chicken thighs


• cajun seasoning, to taste


• 1/2 medium vidalia onion


• 1/2 cup bell pepper, chopped


• 4 garlic cloves, chopped fine


• 1 (16 ounce) can chopped tomatoes


• 1/2 teaspoon thyme


• 1/2 teaspoon basil


• 1/2 teaspoon cumin


• 2 bay leaves


• 2 tablespoons worcestershire sauce


• 1/2 teaspoon salt


• 1 cup frozen sweet corn


• 2 cups okra, sliced (fresh or frozen)


• 1 (16 ounce) bag frozen gumbo-style vegetables


• 4 -6 cups rice

Recipe

• 1 make the roux:.


• 2 heat oil in a heavy-bottomed pan over medium heat. add flour and mix, stirring constantly until the roux turns the color of a penny. don't let the roux burn! this will take at least 10 minutes, but fear not - you will be using a crockpot to finish the work!


• 3 add roux to bottom of crockpot.


• 4 whisk in chicken broth and let cool while prepping the chicken and trinity.


• 5 prepare the chicken and trinity:.


• 6 melt the butter over medium heat in the same heavy-bottomed pan (rinse it out first).


• 7 add thighs and sear on both sides, sprinkling generously with cajun seasoning.


• 8 once nicely browned on the outside, cut the thighs into bite-size pieces and add to roux mix.


• 9 to the butter/brown bits pan, add the trinity: onion, green pepper and garlic.


• 10 saute over medium heat until softened and fragrant.


• 11 add to the crockpot.


• 12 add the rest of the ingredients except the rice to the crockpot, stir, and cook on low for 8-10 hours.


• 13 during the last 20 minutes of cooking (while you're making the rice), uncover the crockpot to allow the gumbo to thicken.