Momosita's Crock Pot Gumbo

• 13 cup flour
• 13 cup vegetable oil
• 3 cups chicken broth
• 2 tablespoons butter
• 1 lb boneless skinless chicken thighs
• cajun seasoning, to taste
• 12 medium vidalia onion
• 12 cup bell pepper, chopped
• 4 garlic cloves, chopped fine
• 1 (16 ounce) can chopped tomatoes
• 12 teaspoon thyme
• 12 teaspoon basil
• 12 teaspoon cumin
• 2 bay leaves
• 2 tablespoons Worcestershire sauce
• 12 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

1. Make the roux:.
2. Heat oil in a heavy-bottomed pan over medium heat.
3. Add flour and mix, stirring constantly until the roux turns the color of a penny.
4. Don't let the roux burn!
5. This will take at least 10 minutes, but fear not - you will be using a crockpot to finish the work!
6. Add roux to bottom of crockpot.
7. Whisk in chicken broth and let cool while prepping the chicken and Trinity.
8. Prepare the chicken and Trinity:.
9. Melt the butter over medium heat in the same heavy-bottomed pan (rinse it out first).
10. Add thighs and sear on both sides, sprinkling generously with Cajun seasoning.
11. Once nicely browned on the outside, cut the thighs into bite-size pieces and add to roux mix.
12. To the butter/brown bits pan, add the Trinity: onion, green pepper and garlic.
13. Saute over medium heat until softened and fragrant.
14. Add to the crockpot.
15. Add the rest of the ingredients except the rice to the crockpot, stir, and cook on LOW for 8-10 hours.
16. During the last 20 minutes of cooking (while you're making the rice), uncover the crockpot to allow the gumbo to thicken.

flour, vegetable oil, chicken broth, butter, chicken thighs, cajun seasoning, vidalia onion, bell pepper, garlic, tomatoes, thyme, basil, cumin, bay leaves, worcestershire sauce, salt, frozen sweet corn, okra, frozen gumbo, rice

Taken from www.food.com/recipe/momositas-crock-pot-gumbo-417943 (may not work)