One of the main reasons I cooked that chicken the night before, was that I knew there would be plenty of leftovers. Plus, I had some andouille that I had picked up from Chop as well as some left over roux in the freezer. I don’t have the recipe for the roux really written down. Next time I made a big batch, I’ll be sure to post it. I served this with a simple green salad with my homemade salad dressing (another one of those recipes that’s a “little of this and a little of that”).
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