Making a dark roux—the foundation for most Louisiana-style dishes—requires frequent stirring of fat and flour over the stovetop. But you can prepare the roux the day before and store covered in the refrigerator until ready to use.

Crab and Shrimp Gumbo

To make the dark roux, in a heavy 2-quart saucepan stir together flour and oil until smooth.  Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Continue to cook and stir constantly about 5 to 10 minutes more or until a dark, reddish-brown roux forms. Cool completely.*

In a 5-quart slow-cooker add water. Stir in prepared cooled dark roux. Add sausage, chicken, tomatoes, okra, onion, green pepper, celery, garlic, salt and pepper. Cover and cook on LOW for 6 to 7 hours.  Add shrimp and crab meat and continue to cook for 20 minutes.

*Test Kitchen Tip: You can prepare the dark roux the day before. Store covered in refrigerator until ready to use.