What a Crock!: Comfort and andouille

The stockings may have been hung with care, but the gifts may still be in the making or in the buying. It’s time for the annual “treat yourself to something special during the holidays.”

With all there is to do, we tend to lose ourselves in the details and that includes the kitchen. Take a day to make a few things for the busy days ahead and freeze it or put something in the slow cooker in the morning before heading out to the mall.

Nothing is more of a comfort food in the colder days of December than some type of gumbo.

Chicken and Andouille Gumbo is one of my favorites and does very well in the slow cooker.

Do your cutting and chopping the night before and put in small food storage bags for easy preparation in the morning.

Use your favorite roux to start the gumbo off. While I make my roux in the microwave, feel free to make your favorite roux on the stove top if you so desire.

My roux recipe is at right if you don’t have a favorite.
When roux is properly browned, put in the slow cooker and add the other ingredients for cooking during the day.

Freeze any leftovers for another busy day, holiday or not.

Julie Kay is a columnist for The Advocate. She can be reached at juliekay1@cox.net.