re: Seafood Gumbo "Shelf life"

A very large amount is the answer to that problem. Improperly cooled foods of any type will turn into a huge serving of illness, and it doesn't take a long time with liquids. The temperature difference making the condensation will start in about thirty minutes and continue untill the contents of the pot get near the temp of the lid/cover. One way of preventing this is a tight wrap of the pot with plaxtic wrap, then popping holes into it which allows for breathing, or a bain marie of cool water to chill the ingredients quickly before storing. Sink, water, and ice, the stir it every once in a while to do it evenly.