How to Freeze Chicken Sausage Gumbo
Do not buy overpriced frozen dinners when you can make your own at home. Prepare a large pot of chicken and sausage gumbo, then freeze the leftovers. Improperly frozen gumbo can bring on food poisoning, but when done correctly, you can savor your Southern stew up to six months later. Does this Spark an idea?
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Things You'll Need
- Prepared chicken sausage gumbo
- Prepared white rice (optional)
- 2 shallow baking pans (no more than 1 1/2 inches deep)
- Ladle
- 2-cup capacity air-tight freezer containers (one per leftover serving)
- Labels and marker
Instructions
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1
Remove the gumbo from the heat source and transfer it into a shallow baking pan. Repeat with the white rice if you are freezing that, too.
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2
Store the baking pans in the refrigerator for an hour to cool.
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3
Use a ladle to scoop 1-cup portions of the gumbo into each of the containers. Add 1/3 to ½ cup of cooled white rice to each container if desired. Leave at least 1 inch of space in each container.
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4
Label each container with the date of preparation. Store the containers in your freezer for up to six months.
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Tips & Warnings
Reheat the gumbo by setting the freezer container in hot water until the sides of the gumbo melt enough to transfer the gumbo to a microwave bowl or saucepan. Cook the gumbo over medium heat on the stove until hot or in the microwave on low power until you can stir the gumbo--about three to five minutes. Increase the power to high and cook for another three to five minutes or until hot.
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