How long will gumbo keep??
higgins
will keep??
How is it frozen then thawed?? particularly if I strained the veggies
out and put in some fresh ones upon the revival????
day
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.
zxcvbob
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
marionc
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
Melba's Jammin'
"marionc" <marionco...@yahoo.co.uk> wrote:
Unfair advantage? How?
Google is your friend, Marion.
http://www.google.com/search?hl=en&ie=ISO-8859-1&q=gumbo+recipe
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! updated 9-12-05
Bob Myers
<day dre...@dream.com> wrote in message
news:s23si19q2ka4d9era...@4ax.com...
>
> 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.
modom
<marionco...@yahoo.co.uk> wrote:
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
sf
What kind of gumbo? I wouldn't plan to keep a seafood gumbo more than
a day.
higgins
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.
sf
That sounds very interesting! I'd leave out the seafood and add some
andouille.
jmcquown
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
jmcquown
I thought cyan was a shade of red? Hmmmm. :)
Jill
jmcquown
Yep, I'd go with andouille if I were using chicken or duck. Seafood gumbo
needs to be just that - seafood.
Jill
sf
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.
:)
jrum...@gmail.com
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.
Dave Smith
> 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...
week to ferment some more before you eat it.
>
Jeßus
at this point...
Nunya Bidnits
wrote in message
news:b93ad654-2b8f-4883...@googlegroups.com...
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,
W. Lohman
> The OP is 10 years old so what the heck, chow down.
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sf
when it's so easy to make?
http://www.gumbocooking.com/gumbo-cooking-secrets.html
--
sf
