There are only three acceptable things to serve with gumbo. And if you need a good recipe for a chicken gumbo, look for Paul Prudhomme's chicken gumbo. Long grain white rice. WHITE rice. My potato salad. I prefer it in a saucer on the side. Garlic bread but not the prepared one you find at the grocery store. What causes gumbo to sour?
Rice has spores that are heat resistant and may contaminate your gumbo. Plastic containers can be porous and difficult to sterilize.
If something spoils or "sours" in one, throw it away. Can you freeze leftover gumbo? Store gumbo in the refrigerator for up to three days and then reheat gently before serving. As with many stews and braises, gumbo tastes better the second day. You can also freeze it for up to eight months. Simply transfer to freezer-safe containers. How do you make gumbo less thick? Regulating the heat carefully and stirring occasionally is the key to making thick gumbo stew. Add a few ounces of roux at a time and cook for a few minutes before adding more.
Make sure you stir in between and check for your desired consistency. Make sure your sauce doesn't stick to the bottom of the pot. How long can you keep seafood gumbo frozen? Change the water every 30 minutes. Freezer - Safe Containers. The container must be freezer proof so that it will not crack or break when the content freezes. It must also have an airtight seal to prevent moisture loss and leakage, and to keep food from absorbing unwanted odors.
Store gumbo in the refrigerator for up to three days and then reheat gently before serving. As with many stews and braises, gumbo tastes better the second day. You can also freeze it for up to eight months. Simply transfer to freezer-safe containers. Rice has spores that are heat resistant and may contaminate your gumbo. Plastic containers can be porous and difficult to sterilize.
If something spoils or " sours " in one, throw it away. Gumbo is much denser than a simple soup; the broth has a thick , almost viscous consistency. And that characteristic is most commonly created by making a roux, cooking flour and oil together until they thicken and darken. Otherwise, gumbo can be thickened with file, which is just powdered dried sassafras leaves.
There are only three acceptable things to serve with gumbo. And if you need a good recipe for a chicken gumbo, look for Paul Prudhomme's chicken gumbo. Long grain white rice. WHITE rice. My potato salad. I prefer it in a saucer on the side.
Garlic bread but not the prepared one you find at the grocery store. Another way to prevent burning the gumbo is to cook it slowly on low heat. The extra cook time allows the flavors to better marry.
As a matter of fact, here's a bit of old cultural wisdom: Gumbo is always better the second day. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes. Transfer leftover gumbo to small, shallow containers and place in the refrigerator or freezer. This allows the cold air to circulate throughout the gumbo, slowing bacterial growth and preventing your leftovers from spoiling.
Plastic containers with lids work well for refrigeration, and zip-top storage bags work well for freezing leftover gumbo. Transfer the gumbo hot or allow it to cool slightly before storage. Taking gumbo to a family get-together or party or in your lunchbox requires caution to prevent spoilage, particularly if no refrigeration is available or the trip is a long one.
Place the gumbo in a cooler and cover it with ice or frozen gel packs. An insulated cooler stays cold longer than a plastic one. Once the ice packs have melted, spoilage can occur, making it important to eat the gumbo right away or get it into a refrigerator or freezer. Another option is to freeze the gumbo prior to transporting it, which gives you a longer period before spoilage begins. Reheat the gumbo before eating or serve it cold.
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