Slow-Cooker Chicken and Sausage Gumbo
Why This Recipe Works
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. We heated the oil in a 12-inch nonstick skillet (rather than a Dutch oven) until it was just smoking and added the flour, maintaining relatively high heat. The skillet’s larger cooking surface translated into more-efficient browning, and its shallow shape allowed us to stir at an angle with a long-handled spatula, keeping our hands safely away from the heat. With the roux taken care of, finishing our recipe for slow-cooker chicken and sausage gumbo was a simple matter.
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