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Linda, I think some of the ingredients of a gumbo might get mushy in the slow cooker.
Never tried it, but there are ingredients that I just can't see standing up to a long cook time.
Not really sure what the difference is between gumbo and stews, etc.
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Zero gumbo experience here, sorry.
I've never tried it. I suspect, though, that you'd have to make the roux on the stovetop and add it later.
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I have developed a really good (I think) chicken/sausage gumbo recipe. How would I adapt this to cook in the CP? Anyone ever cook gumbo in the CP?
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