Prepare gumbo recipe as directed; store in a covered container in the refrigerator for up to 24 hours. To reheat, transfer gumbo to Dutch oven. Cook over medium-low heat, stirring frequently, until heated through. To tote: Transfer gumbo to an oval 5-1/2-quart slow cooker. Cover tightly. Place hot cooked rice in a tightly covered container. Transport in an insulated carrier or container. Serve within 1 hour.
529 calories; fat 29g; cholesterol 103mg; saturated fat 8g; carbohydrates 32g; insoluble fiber 2g; protein 32g; vitamin a 97.2IU; vitamin c 7.1mg; sodium 1256mg; calcium 60.6mg; iron 3.2mg.