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yes you can freeze it! Cool first in refrigerator so it does not have large molecules of moisture that crystalize into freezer burn. Use high quality freezer ware and leave room for expansion. Also double or even triple wrap in freezer paper and freezer bags. Thaw in refrigerator and eat within 6 months.
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What are the most popular variations of seafood gumbo?
The most popular varieties of seafood gumbo are Cajun Seafood Gumbo, Chicken and Sausage Gumbo, Shrimp & Crab Gumbo, Mardi Gras Gumbo and Creole Gumbo.
Are there any recipes for a seafood gumbo that includes soy sauce?
Yes, there are many recipes that include soy sauce. On Food Network, the Savannah Seafood Gumbo recipe and Nana's Chicken Seafood Gumbo both have soy sauce in their recipes.
Can you freeze seafood?
Yes, you can safely freeze seafood.
You have shrimp chicken and sausage gumbo left over freeze or not?
Freeze it.
Where can one find seafood gumbo to eat?
You could go to http://www.wantsumeauxgumbeaux.com and send Susan an e-mail. She might be interested in making her award winning gumbo, freezing it, and sending it to you.
What does gumbo mean?
a spicy chicken or seafood soup thickened typically with okra or rice.
Can you freeze seafood gumbo after it's been in the refrigerator for a day?
yes freeze in plastic container. when youre ready to eat it defrost it in the refridgerator. dont over heat cause you will turn your sea food ingreidents into rubber. simmer and stur. mite have to add more salt and pepper.
What is the natural source of gumbo?
Gumbo is a type of soup originating from Louisiana and is readily recognizable as a popular local dish. The dish contains a combination of chicken and seafood and thickened with a variety of techniques inspired from African, France, or local Native cuisine.
How do you prevent seafood gumbo from spoiling?
If you are looking for a specific microorganism, there are probably a whole host of spoilage organisms that can spoil gumbo. Bacteria and yeasts are probably the front runners.
Does a recipe for seafood gumbo require you to use a particular variety of fish?
Most recipes suggest the use of crab, prawn shells, greenlip mussels, scallops and cockles. Apart from thr greenlip mussels the rest of the type of these fish is not asked for and therefore any other type of crab etc can be used, however it is best to follow the general instruction of the recipe you are following for the best result.
What makes gumbo go bad?
I've had a couple of huge pots of Gumbo spoil on me because (1st time) I left it out over night (2nd time) I though I refrigerated it too fast, while it was still hot.You tell it's spoil when the soup is all bubbly with a foam like film and has a tainted smell/taste.Here's what I found out at ehow:Store your gumbo immediately after you're done cooking. For short-term storage, the gumbo can go in an airtight plastic container in the refrigerator. Seafood gumbo will last at most three or four days in the refrigerator. Keep the container at the bottom of the refrigerator, where it's coolest.2 Check the thermometer in the refrigerator, and ensure that the temperature is 40 degrees Fahrenheit or below. The freezer should be at least 0 degrees Fahrenheit.3 Freeze your gumbo to store it for longer periods. Put it in a sealable freezer bag, squeeze out the air and seal the bag before placing in the freezer. If you don't need to defrost it all at once, freeze smaller portions in several bags.4 Defrost your gumbo before eating it by transferring it from the freezer to the refrigerator, or letting it sit in a sealed bag in a bowl of cold water. Change the water every half an hour. Reheat your gumbo and eat it immediately after it finishes defrosting.Read more: How to Prevent Gumbo From Spoiling | eHow.com http://www.ehow.com/how_7295611_prevent-gumbo-spoiling.html#ixzz1c9YGHtpD
Why is gumbo called gumbo?
Gumbo is a soup or stew made in Louisiana that can be made with a Roux which is flour and grease browned together and then when you get it as dark as you want it, then you add water or broth. You always have the trinity which is onion, bell pepper, and celery sauteed in it, and you add tomatoes. Okra is optional. Then, depending on what kind of gumbo you are making you add seafood, duck, chicken, alligator, sausage, or any combination of things, and cook it several hours and traditionally it is served over rice or you can have it as a delicious soup.
