(Chicken and Andoulle or Crab)

7 - 6oz. cans Crabmeat (pref. w/ leg meat
1 lbs cooked & de-boned chicken
1 lbs Andoulle sausage
1 large white onion (chopped)
2 medium bell peppers (chopped)
10 pods garlic (chopped)
10 shakes basil
10-15 shakes parsley
10 shakes Cajun seasoning
10-15 shakes black pepper
4 beef bouillon cubes
4 heaping tbsp. roux
4 cups of rice, cooked

Boil 2 cups water - Puree in blender with roux. Pour into pot and add 3 quarts water. Boil 1/2 hour. Add chopped veggies and cook over low heat for 1/2 hour. Add all seasonings, 2 beef bouillon cubes and 1-2 cups water. Raise heat to dissolve bouillon and stir. Lower heat and add crabmeat, simmer for 15 minutes with lid on. On the side, dissolve 2 beef bouillon cubes in 1-1/2 cups boiling water. Taste gumbo... add more seasoning and beef bouillon water to taste. 

Serve over rice with baked sweet potatoes!!!

To make Jambalaya as a leftover to this.. just mix in remaining rice before refrigerating. Let sit overnight and the next morning... Jambalaya!

Serves 8-10 

Shortcut: Use canned chicken.
Healthy Tip: Use whole wheat rice.