It’s FALL y’all! That means football and gumbo here in Louisiana. While it would be better if it was a little cooler considering it is almost the first of October, Fall is a good enough reason to make a pot of gumbo. In fact, it was almost this time last year when I made Leftover Gumbo Casserole It’s not that there is ever a problem with having leftover gumbo. A problem only arises when there is only one cup left over. Who is the lucky one to get to enjoy it? I like to share the last cup with my hubby by making his all time favorite sandwich-Gumbo Rolls. (In fact, if I don’t get to eat any straight out the oven, I’m out of luck. He devours any remaining gumbo rolls in record time…some thanks I get for sharing the last cup of gumbo!!)
GUMBO ROLLS: A great recipe to make your guests try to figure out your secret ingredient: leftover gumbo! Let’s get started: Brown 1 lb of ground beef, chicken, or turkey in a skillet with 1 chopped onion or frozen seasoning. Drain. To the skillet, add 1 cup cold leftover gumbo (any kind, I’m using chicken and sausage gumbo today) 1 chopped tomato(don’t forget to add any juice left over on the cutting board or substitute 1 can Rotel) and 1 tsp dry ground mustard. I add a few dashes of hot sauce. Simmer for 20 minutes, stirring occasionally. Now for the rolls, you will need 6-8 depending on size. (I like to use small French bread rolls.) Preheat oven to 350 degrees. Cut the top off the rolls and set the tops aside. Use you fingers to pull out the inside of the rolls (save) making a nice hollow shell. Be careful not to tear through the rolls. Put the pulled out bread pieces onto a sheet pan. Drizzle with olive oil and sprinkle of dried oregano. Bake for 15 minutes, shaking pan halfway through cooking time. Put the toasted bread pieces into a food processor and pulse to make crumbs. Stir the crumbs into the gumbo mixture. (Works like putting crackers into gumbo…do you do that, too?)
Fill each roll with the mixture. I like to put the rolls on a foil lined baking sheet for less mess. After all the rolls are filled fit each top over the roll. This part always reminds me of doing a puzzle…what top fits what roll! Press down gently on each top fitting it down into the roll. Bake the filled rolls for 10 minutes at 350 degrees. That’s it! Hot out the oven. Want a bite? I like to enjoy my gumbo rolls just like I enjoy my gumbo…with potato salad. My hubby likes his with a green salad You could also make bigger rolls and take them to go!
Put your TO COOK IS TO CREATE thinking cap on: What kind of gumbo do you enjoy? Does it include okra or other vegetables? If not, add frozen okra or corn during the last 10 minutes of simmering. Like it spicy? Hot sauce and Rotel can spice it up, but so can adding a few jalapenos or pepper jack cheese. Are you a bacon lover? Add crumbled bacon to the mixture before filling rolls. Already mixed rice into your leftover gumbo? That’s ok, it will make an even heartier roll and make more rolls, too. Just use it the same way. Think about how using different rolls like potato, onion, or jalapeno cheddar would change the flavor. Have a favorite gumbo spice? Use it in place of the oregano for the breadcrumbs. Still have some leftover gumbo?
Make a Layered Gumbo Dip: In a saucepan over medium heat, stir 1/2 cup leftover rice, hot sauce to taste, 1/4 tsp Worcestershire sauce & 4 oz cream cheese just until melted. Spread on bottom of oven proof dish. Top with 1 chopped Roma or small tomato & 1/2 cup cold leftover gumbo. Cover & Bake 350 degrees for 20 minutes. Remove cover. Bake additional 5-10 minutes until bubbly. Top with chopped pickled okra, beans, or jalapenos. Serve with crackers or toast points.
FOOD FUN: I’m on a roll. Count how many times I used the word, “roll” or “rolls”!!