It’s not gumbo without roux. Roux is fatty by definition. So how do you cut the fat without cutting the roux?
This long-cooking Southern stew seemed a natural for the slow cooker. Instead, we got an alarming mush. The right timing—and a trick—helped us fix it.
Warm spices and a host of unexpected garnishes lend this regional chili its unique flavor. We wondered if we could recreate this Midwestern dish in our test kitchen.