Seafood gumbo is a rich Louisiana-based dish featuring a roux (oil and flour mixture) base and a variety of spicy and savory ingredients. Gumbos typically are bursting with fresh and flavorful items, such as crab, shrimp, oysters, green bell pepper, okra, parsley, garlic, tomatoes and onions. You can make a large batch of seafood gumbo at one time and freeze the leftovers to enjoy later. Store the Southern treat properly to ensure the best taste.
Things You'll Need
- Freezer-safe plastic storage container with airtight lid
- Paper towel
- Freezer tape
Cool hot seafood gumbo down quickly to prevent bacterial growth. Fill a sink with ice water and place the pot of gumbo into it for several minutes, or until it is cool. Replace the ice cubes as they melt.
Pour the cooled gumbo into a rigid, freezer-safe plastic storage container. Allow a 1/2-inch space at the top of the container for expansion.
Using a paper towel, wipe any gumbo off the rim of the container; liquid on the rim might prevent a secure lid seal. Press an airtight lid onto the container firmly.
Press a piece of freezer tape featuring the storage date onto the container as a convenient reference.
Store the seafood gumbo in a freezer set at 0 degrees Fahrenheit for four to six months.