How to Preserve Gumbo for Transport
Gumbo gets its name from the inclusion of okra, called gumbo in Africa. This ingredient gives soup thickness and distinctive texture. The base consists of strong stock, celery, onion and sweet peppers. Creole gumbo uses tomatoes and shellfish, while Cajun gumbo uses either chicken or shellfish in a dark roux base.
While more prevalent in the southern United States, particularly Louisiana, gumbo appears on restaurant menus around the world as a hearty main course. The best way to safely preserve homemade gumbo for transport is by freezing.
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Things You'll Need
- Gumbo (room temperature)
- Air tight freezer containers
- Labels
- Marker
- Small portable cooler (lunchbox size)
- Ice
Instructions
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Cool the gumbo to room temperature. This decreases the amount of ice crystals that form in the soup when frozen. Keep the pot covered loosely while it cools.
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2
Transfer portions of the gumbo into clean freezer-safe food storage containers. Leave about a half-inch of head space for expansion in the freezer. Put the lid securely on the gumbo container.
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3
Label the dish using a stick-on label and permanent marker. Make sure to note both the name of the dish and the date you froze it. The shelf life for frozen gumbo is six months.
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4
Freeze the gumbo. Leave it in the freezer at least 48 hours prior to transport. Put the container into the small cooler surrounded on all sides by ice. Refill the ice as necessary to keep the gumbo frozen en-route.
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Tips & Warnings
An alternative to food storage containers is air-tight, freezer-safe food storage bags. Double-bagging ensures good closure.
Gumbo should sit in the refrigerator for no more than two days before preserving.
Do not try to can gumbo. It's too thick for safe canning practices.
References
Resources
- Photo Credit オクã'© image by Reika from Fotolia.com
