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How long will gumbo keep??
I'm planning to make a gumbo and curious about how long the leftovers
will keep?? How is it frozen then thawed?? particularly if I strained the veggies out and put in some fresh ones upon the revival???? |
On 18 Sep 2005 17:52:52 -0700, "higgins" > wrote:
>I'm planning to make a gumbo and curious about how long the leftovers >will keep?? > >How is it frozen then thawed?? particularly if I strained the veggies >out and put in some fresh ones upon the revival???? Leftover gumbo???? BLASPHEMER! There is no such animal. If you make it right, it should outlast the shelf life of a Twinkie. Gumbo is always fresh made, doesn't matter how long it sits, it's fresh made. A little more hot sauce and cyan pepper and it's as good as new. |
higgins wrote:
> I'm planning to make a gumbo and curious about how long the leftovers > will keep?? > > How is it frozen then thawed?? particularly if I strained the veggies > out and put in some fresh ones upon the revival???? > When I make it, it lasts about 3 or 4 days. ;-) The vegs are fully cooked; I don't know why you'd try to strain them out and put on new ones. They should freeze just fine. Best regards, Bob |
Hi higgins
I have a bit of an unfair advantage here as I have never even heard of gumbo, could someone please explain this to me. Marion Connor |
In article .com>,
"marionc" > wrote: > I have a bit of an unfair advantage here as I have never even heard of > gumbo, could someone please explain this to me. > > Marion Connor > Unfair advantage? How? Google is your friend, Marion. http://www.google.com/search?hl=en&i...q=gumbo+recipe -- -Barb, <http://www.jamlady.eboard.com> Sam I Am! updated 9-12-05 |
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On 19 Sep 2005 02:10:26 -0700, "marionc"
> wrote: >Hi higgins > >I have a bit of an unfair advantage here as I have never even heard of >gumbo, could someone please explain this to me. > >Marion Connor Gumbo is a soup. Like the QEII is a boat. Gumbo is made from the Cajun holy trinity -- celery, onion, & bell pepper -- which is diced and sweated in oil till it's transluscent. Then garlic, salt, pepper, herbs (like bay leaves, for example), and maybe hot peppers are added. Then comes the stock. Then other good stuff is added, according to what is available. Good stuff might include (in no particular order) chicken, shrimp, lump crab meat, andouille sausage, turkey meat, or what have you. Odoms also add a dark roux, though others sometimes don't. Gumbo is thickened with sliced okra or file (powdered, dried sassafras leaves) It is customarily served in a bowl over a mound of cooked rice. Odoms eat gumbo on Christmas Eve. They also eat it other times. So do many others. modom |
On 18 Sep 2005 17:52:52 -0700, higgins wrote:
> I'm planning to make a gumbo and curious about how long the leftovers > will keep?? > > How is it frozen then thawed?? particularly if I strained the veggies > out and put in some fresh ones upon the revival???? What kind of gumbo? I wouldn't plan to keep a seafood gumbo more than a day. |
Good question. It would be a chicken and duck gumbo. I roast a duck,
use the rendered fat for the roux, later adding chicken stock. Some shimp might make its way into the gumbo at the very end, but I can easily hold off on that. |
On 20 Sep 2005 06:56:20 -0700, higgins wrote:
> Good question. It would be a chicken and duck gumbo. I roast a duck, > use the rendered fat for the roux, later adding chicken stock. Some > shimp might make its way into the gumbo at the very end, but I can > easily hold off on that. That sounds very interesting! I'd leave out the seafood and add some andouille. |
higgins wrote:
> I'm planning to make a gumbo and curious about how long the leftovers > will keep?? > > How is it frozen then thawed?? particularly if I strained the veggies > out and put in some fresh ones upon the revival???? Late to this thread; I was out of town. You shouldn't have to strain the veggies out unless you just want to. Just make sure the gumbo is cooled before you freeze it. Leftover gumbo is like most other soup. Jill |
Bob Myers wrote:
> <day > wrote in message > ... >> >> Leftover gumbo???? BLASPHEMER! There is no such animal. If you make >> it right, it should outlast the shelf life of a Twinkie. Gumbo is >> always fresh made, doesn't matter how long it sits, it's fresh made. >> A little more hot sauce and cyan pepper and it's as good as new. >> > > OK, but where do ya find them blue peppers? :-) > > Bob M. I thought cyan was a shade of red? Hmmmm. :) Jill |
sf wrote:
> On 20 Sep 2005 06:56:20 -0700, higgins wrote: > >> Good question. It would be a chicken and duck gumbo. I roast a duck, >> use the rendered fat for the roux, later adding chicken stock. Some >> shimp might make its way into the gumbo at the very end, but I can >> easily hold off on that. > > That sounds very interesting! I'd leave out the seafood and add some > andouille. Yep, I'd go with andouille if I were using chicken or duck. Seafood gumbo needs to be just that - seafood. Jill |
On Fri, 23 Sep 2005 13:52:48 -0500, jmcquown wrote:
> Bob Myers wrote: > > <day > wrote in message > > ... > >> > >> Leftover gumbo???? BLASPHEMER! There is no such animal. If you make > >> it right, it should outlast the shelf life of a Twinkie. Gumbo is > >> always fresh made, doesn't matter how long it sits, it's fresh made. > >> A little more hot sauce and cyan pepper and it's as good as new. > >> > > > > OK, but where do ya find them blue peppers? :-) > > > > Bob M. > > I thought cyan was a shade of red? Hmmmm. :) > I've seen red, green, yellow and those blackish purple peppers, but not greenish blue. m-w.com Main Entry: cy·an Pronunciation: 'sI-"an, -&n : a greenish blue color -- used in photography and color printing of one of the primary colors I guess it's probably cayenne.... misspelled. :) |
How long will gumbo keep??
On Sunday, September 18, 2005 at 5:52:52 PM UTC-7, higgins wrote:
> I'm planning to make a gumbo and curious about how long the leftovers > will keep?? > > How is it frozen then thawed?? particularly if I strained the veggies > out and put in some fresh ones upon the revival???? I have successfully eaten gumbo up to 2 weeks after cooking, without adding or subtracting any ingredients. It was stored in the fridge not frozen. Im tempted to have a bowl today of one that's been in for 2.5 weeks but wondering if thats pushing my luck... For reference, I used a butter base with onion/red bell pepper/garlic/organic brown flour for the roux, and added chicken and seafood stock, shrimp, file, okra, chicken, and and andouille, and of course, some cajun seasoning. |
How long will gumbo keep??
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How long will gumbo keep??
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How long will gumbo keep??
Hey just wondering... When you ate that gumbo 2 weeks later did it give you any type of problems
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