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The test kitchen’s favorite Creole seasoning is Tony Chachere’s Original Creole Seasoning . Trimming the fat from the raw chicken thighs reduces the amount of fat you’ll need to skim off the finished gumbo.
Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Using rubber spatula, stir in flour and cook until mixture is color of peanut butter, about 3 minutes, stirring constantly. Reduce heat to medium and continue to cook, stirring constantly, until roux is slightly darker and color of ground cinnamon, 5 to 10 minutes longer.
Stir in onions, bell pepper, celery, garlic, and Creole seasoning and cook until vegetables are softened, 7 to 10 minutes. Stir in 2 cups broth and bring to simmer over high heat; transfer to slow cooker.
Season chicken with salt and pepper and transfer to slow cooker. Stir in andouille, okra, bay leaves, and remaining 2 cups broth. Cook on low until chicken is tender, 4 to 5 hours.
Transfer chicken to plate. Using 2 forks, shred chicken into bite-size pieces. Skim any excess fat from surface of gumbo and discard bay leaves. Stir in scallion whites and chicken. Serve over rice, sprinkled with scallion greens, passing hot sauce separately.
Frozen Okra Is A-OK