Tailgate fans, brace yourselves.
I’m about to introduce you to your new best friend, the Wonderbag.
If I told you I not only delivered this piping hot Gameday Gumbo to LSU’s Homecoming game, but kept it warm throughout halftime without any cords, without any electricity, without any flames- would you believe me?
Well, you should. Because I did!
Ok, fine. The Wonderbag did.
Let’s take a walk through the Wonderbag’s day of SEC tailgating shall we?
Gumbo components are assembled and the pre- cooked chicken and sausage are brought to a boil on the stove; just like normal.
However, rather than simmering on the stove for hours the gumbo goes into the Wonderbag to continue cooking.
Just like a slow cooker, you’re going to fix it and forget about it while the Wonderbag does all the work.
Simply place your pot into the Wonderbag, drawstring it closed and it continues to cook your food for up to 12 hours while successfully not burning or over- cooking your meal.
The gumbo is continuing to hang out in the Wonderbag while other tailgating items are pulled together, and I finished getting ready for the evening.
Buckle up, Wonderbag it’s time to go experience Tiger Stadium!
The Wonderbag arrives at the tailgate destination and prepares to wow the guests with its ability to have retained the heat from that initial boil at 11:00am.
This is my mother in law saying “hooray, the Wonderbag has arrived! The wind is blowing the flame on my sterno cans and my Jambalaya won’t get warm!”.
That’s not exactly what she was saying, but she was definitely impressed that my gumbo came out hot and ready to serve.
No cords. No electricity. No flames. Just one fluffy, clever insulating, festive printed Wonderbag.
The pot of gumbo comes out of the Wonderbag and I kid you not when I say that steam was coming off the pot…. 5 hours later.
- 1 lb andouille, sliced (and lean smoked sausage will work)
- 4 cups cooked chicken breast halves cut up into bite size pieces
- 1-3 tbsp vegetable oil
- 5 tbsp all-purpose flour
- 1 cup chopped celery
- 2 garlic cloves, pressed
- 1 medium green bell pepper
- 2 cups chicken broth
- 1/2 teaspoon Tony Chachere’s Original Creole Seasoning (or 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon cayenne pepper)
- 1 tsp Tabasco
- 3 tbsp chopped parsley
- **1/2 lb fresh shrimp** (optional)
- Cook andouille over high heat for approx 5 minutes, stirring often.
- Remove the sausage with a slotted spoon and drain on paper towels.
- Using the remaining sausage drippings, add enough oil to equal 3 tbsp, and whisk in flour. Cook over medium high heat, whisking constantly. Once your roux is dark brown and smooth, add onion, celery, garlic and bell pepper; stirring often.
- Stir in broth and seasonings.
- Bring to a boil; cover, reduce heat and simmer 5 minutes.
- Add sausage and chicken and simmer another 5 minutes.
- Serve over hot rice.