Heat vegetable oil in a large skillet over medium heat. Add flour and stir constantly for 8-10 minutes until the mixture turns chocolate brown and smells nutty, like dark peanut butter. Transfer to the crockpot immediately to stop cooking.
0.5 cup all-purpose flour, 0.5 cup vegetable oil
In the same skillet, sear chicken thighs skin-side down for 4 minutes until golden. Flip and cook 3 minutes more. Add sliced andouille sausage and cook 2 minutes to render fat. Transfer chicken and sausage to the crockpot, leaving fat in the pan.
2 lbs chicken thighs, 1 lb andouille sausage
Add diced onion, celery, bell pepper, and minced garlic to the skillet. Cook 5 minutes, scraping up browned bits, until vegetables soften. Add Cajun seasoning, dried thyme, salt, and pepper. Stir 1 minute until fragrant, then transfer to crockpot.
1 large onion, 2 stalks celery, 1 medium green bell pepper, 4 cloves garlic, 1 tbsp Cajun seasoning, 1 tsp dried thyme, salt, black pepper
Pour chicken stock and diced tomatoes over ingredients in the crockpot. Add bay leaves and stir well to combine roux with the liquid until thick and muddy brown. Cover and cook on low for 6-8 hours until chicken pulls apart easily.
4 cups chicken stock, 14.5 oz diced tomatoes, 2 bay leaves
Remove chicken pieces from crockpot. Shred meat discarding skin and bones. Return shredded chicken to pot. Stir in file powder and let sit uncovered for 5 minutes. Taste and adjust salt or hot sauce. Serve gumbo over white rice topped with sliced green onions.
1 tsp file powder, white rice, green onions, hot sauce
