Better as leftovers? Possibly. Portioning out servings of rice with the leftover Gumbo for lunch the following day, one for my man, plus one to give away, and one for myself, I noticed the rice absorbed quite a bit of the liquid the next day even though I dropped spoonfuls of rice in the storage containers as opposed to mixing it in.
T dried onions
T dried melange peppercorns, milled with dried onions to make powder
T garlic powder
T dried oregano
T dried basil
T dried thyme
½ T cayenne
2 ½ T paprika
1 ½ T salt
Chopped carrots, celery, and shallots. Honestly, I’d rather eat not-so-fresh veggies than something from a box.
Brown the roast chicken and chicken Andouille sausage on medium-high with olive oil.
In the same pan after chopping the chicken breasts and adding all of the browned meat to the Crock-Pot, brown the flour and equal part olive oil, stirring constantly.
The darker, the better from what I understand; as long as you don’t let it burn.
It will make the kitchen smell amazing! Or if you just start getting nervous that it’s going to burn, add the veggies. Cook for about four minutes. Then, add the remaining ingredients to the pot.
Cook on High for 4 hours or Low for 8-10 hours.
This was the result after four hours on High.
This was the leftovers! Both were delicious, but there was no soupiness to the leftovers. I feel like a true Gumbo is more like a stew after the rice has time to soak up the soup…but what do I know?
Lb chopped roasted chicken
Lb chicken Andouille sausage, sliced on a bias
One stalk celery, chopped
One medium carrot, chopped
One shallot, chopped
5 cloves of garlic, minced
8 c water
8 t Better Than Bouillon – Chicken
One large bay leaf
2 t Creole seasoning (see recipe towards beginning of post)
½ t dried thyme
½ c flour
½ c olive oil