Gumbo can be safe to eat after six days if it has been properly stored in the refrigerator at or below 40°F (4°C). However, its quality may decline in terms of flavor and texture over time. Always check for signs of spoilage, such as off smells or changes in appearance, before consuming. If in doubt, it's best to err on the side of caution and discard it.
That's about four bowls.
The official food site has recipes for foods such as chicken gumbo. Group recipes site has a recipe for Louisiana chicken gumbo and the cooks site also has a great recipe for Chicken Gumbo.
A good substitute for gumbo file powder in recipes is a mixture of equal parts thyme and ground sassafras leaves.
The most popular varieties of seafood gumbo are Cajun Seafood Gumbo, Chicken and Sausage Gumbo, Shrimp & Crab Gumbo, Mardi Gras Gumbo and Creole Gumbo.
To store gumbo, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to three days or frozen for up to six months. When freezing, consider portioning it into smaller containers for easy reheating. To reheat, thaw in the refrigerator overnight and gently warm on the stove, adding a bit of broth if needed to restore its consistency.
This food will only last a few days. 3 days in the refrigerator if the food is stored properly. Place in an air tight container for the best results. You can transfer the food to the freezer if longer storage is needed.
It depends on how long you work out for!
All the traditions of the Louisiana cuisine are embodied in a single dish: gumbo. Everybody makes it. Nobody makes it the same. Nobody has a recipe. The best gumbo is served at New Orleans destination restaurants. The best gumbo is dished up in roadside dives you are happy to visit and happier to leave before nightfall. The best gumbo is waiting at your friend's kitchen table. All you have to do is show up and dig in. The best gumbo is served to fans of the opposing team from a tailgate at an LSU game. The best gumbo ever was made two days ago, and I just now looked. It's all gone. Gumbo stretches that cheap bag of rice. Gumbo does justice to leftovers while obscuring their identity.. Seasonal seafood changes the dish from one month into the next. Gumbo expands to accommodate any number of unexpected guests. Use oil, flour, onions, celery, bell pepper, gumbo file' (ground sassafras), whatever meat is available - or not - then add patience, attention to detail, recollections of how your mama did it, and her mama, then pour over rice. Gumbo always comes out good, or at least good enough. Gumbo is important to the entire nation because it speaks of a time and a place and a people - almost all of whom are not Louisiana natives - who maintain the tradition because the results are GOOD, exactly like your own regional cuisine, which I make a deliberate effort to experience when I land in your State. Yall stop by on the way through town. Have a bowl of gumbo. You'll want to be back on the road before nightfall, though.
file and rue thickens gumbo
A suitable substitute for gumbo file in a traditional Cajun gumbo recipe is okra. Okra can provide a similar thickening effect and flavor profile to gumbo file in the dish.
The only one I know of is a West African plant whose seed pod is a vegetable eaten on its own or in soups. The Louisiana soup "gumbo" is okra thickened. "Gumbo" derives from a West African word for okra.
That is a fine name. I love frogs. Those are cute names. I have two frogs named Kermit and Peabody