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Started By
Message
Gumbo brick ?
Posted on 5/4/13 at 7:50 am
Posted on 5/4/13 at 7:50 am
Brick link.
California home based company featured on Shark Tank last night. Don't trust Cali gumbo but I like the brick idea.
California home based company featured on Shark Tank last night. Don't trust Cali gumbo but I like the brick idea.
3
Posted on 5/4/13 at 8:08 am to fatboydave
yeh saw that.... but any self respecting louisiana man has to make his own gumbo!
That being said, all you have to do is make a gumbo with no meat and freeze it... gumbo holds well in the freezer. My mom would always make a shite ton and freeze what was left over, but always took the meat out.
That being said, all you have to do is make a gumbo with no meat and freeze it... gumbo holds well in the freezer. My mom would always make a shite ton and freeze what was left over, but always took the meat out.
Posted on 5/4/13 at 8:16 am to HebertFest08
quote:
but always took the meat out.
Good idea..The chicken has a bit of a funny in taste in a gumbo that's been frozen.
Posted on 5/4/13 at 8:48 am to HebertFest08
Yeah, I have been eating homemade gumbo bricks for years.
Posted on 5/4/13 at 8:58 am to fatboydave
If it's authentic tasting, I'm all for it. I was surprised they were moved to act after she told them she was homeless. I hope it all works out (not because she says she's homeless, but because it's a good idea).
ETA: The reason I'm all for it is for other places to have an idea of what real gumbo is like (if in fact, it tastes like real gumbo). It looked right on TV last night. I clicked the link and it appears to have the Product of Louisiana emblem on it. It says "Certified Creole" instead of Cajun, which I've never seen, but it would seem appropriate.
ETA: The reason I'm all for it is for other places to have an idea of what real gumbo is like (if in fact, it tastes like real gumbo). It looked right on TV last night. I clicked the link and it appears to have the Product of Louisiana emblem on it. It says "Certified Creole" instead of Cajun, which I've never seen, but it would seem appropriate.
This post was edited on 5/4/13 at 9:11 am
Posted on 5/4/13 at 12:13 pm to fatboydave
Interesting. I basically do this for seafood gumbo. I make a large quantity of what I call the "gumbo base" and I only put seafood in the amount I'm using at the time. I freeze the rest of the base and when I freeze, I put plastic wrap over the top of the gumbo before I put the top of the container on, so there's no air between the top and the gumbo.
I freeze chicken and andouille gumbo with everything in it and I've never noticed that the chicken or anything else has a strange flavor. Keeping the air out, though, ensures the quality for a long time.
I freeze chicken and andouille gumbo with everything in it and I've never noticed that the chicken or anything else has a strange flavor. Keeping the air out, though, ensures the quality for a long time.
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