Not My Usual Method For Gumbo But, Damn Good!

[SigNate]

For a good while now I have been seeing Bailey's "Cajun Creole Roux Mix" at Bailey's Andouille in Laplace and in supermarkets locally.
http://baileyscajuncreolemix.com/

Well, last week while at Bailey's I decided to pick up a box and give it a try just to see if it was any good. Usually I make my gumbos from scratch and always they were better than taking any short cuts.
So Tuesday I decided to give it a try. I cooked it Tuesday evening to have for dinner last night. I went the "cheating" route with the chicken by buying a roasted chicken from Costco and deboned it instead of using fresh chicken. The box contains a seasoning packet(all necessary dry seasonings), a spice packet and packet of dry roux and this is everything except for the sausage and meat you need according to the directions. Of course I just had to add my own lil spin by using one medium diced onion about half a bell pepper diced and two ribs of celery sliced up thin.
Meats were the roasted chicken deboned with the juices from the container, a lil over a pound of Bailey's andouille and two nice pieces of Bailey's tasso roughly diced.
Following the directions on the box and a few splashes of Tabasco I cooked the gumbo. I was absolutey amazed at how good this gumbo came out. Everyone here loved it!!!

I let it cool down some and stuck it in the fridge until late yesterday afternoon and warmed it up for dinner.
I also baked some sweet potatoes and made some biscuits for the rest of the meal.

(No pics of the biscuits)
Bowl of Chicken Andouille Gumbo

Bottom line here is that if you want a really good gumbo but don't want to fuss with the whole homemad process you could do what I did here and enjoy a fantastic gumbo. This is actually a hundred times better than what some restaurants serve and much easier I'm sure.
I'll be picking up another box or two next time I see it.