This New Orleans stew can take all day. That’s fine with us—as long as the slow cooker does the work.
SERVES6 to 8
The key to a truly remarkable gumbo is a dark roux: flour toasted in hot oil until it’s the color of a copper penny. So how could we make a gumbo in a slow cooker if it doesn’t get hot enough to make the roux? By starting on the stovetop. W... Read More