I cooked a delicious Chicken Andouille Sausage Gumbo last May.
I used FROZEN okra in the recipe.
After over 4 months in the freezer, it's gumbo time again!
To freeze successfully, chill the container in the refrigerator for a day before putting in the freezer (don't go from room temperature straight to the freezer). The flavors seem to develop better this way, too. Remember to label the container.
"Strummin' my six-string
On my front porch swing
Smell those shrimp they're beginnin' to boil..." JB
I cooked up some shrimp to add to the gumbo...
The shrimp were FROZEN. I defrosted them under cold running water, removed the shells (they were already deveined) and gently boiled them in water with some unsalted butter and made some fluffy white rice...
Stir in some gumbo file (powdered sassafras leaves) when the gumbo is hot. File is an authentic seasoning and thickener. Always stir it in after the gumbo has been cooked, right before serving.
"Just forget about the mumbo jumbo
Hello to the world of gumbo..." JB
Spoon the gumbo over rice, and add the shrimp.
Do you have a set rule for how long something can last in your freezer? I thought maybe over 3 months was too long, but this was even better than I remembered it!
