Slow-Cooker Chicken and Sausage Gumbo
This New Orleans stew can take all day. That’s fine with us—as long as the slow cooker does the work.
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. W...