I usually make this gumbo with the leftover Christmas ham. With the addition of some chicken I can stretch quite a small amount of meat into a good few meals.
Ingredients:
Leftover ham
Chicken
Onions
Celery
Peppers
Garlic
Chopped Tomatoes
Tomato Puree
Sweetcorn
Tyne
Chilli Powder
Chicken Stock
Plain Flour
Chop the onions
and the garlic. Fry them until soft and add to the slow cooker.
Chop the celery, add to the slow cooker.
The peppers too.
Dice the ham, add this as well.
The chicken too.
Add the chicken stock cubes.
Chilli powder
and thyme
A generous sprinkle of sugar
and flour.
Sweetcorn
Tomato puree
And tinned chopped tomatoes.
Give it a stir.
And cook on high for 3 hours (or low for 5 hours).
Portioned up for the freezer.
Served with fresh baked crusty bread rolls.
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