Advance tailgating preparation:
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.