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Freezing Gumbo
Posted on 5/21/26 at 10:58 am
Posted on 5/21/26 at 10:58 am
I’m planning to make a chicken and sausage gumbo this weekend to bring to Toledo Bend next week on a fishing trip. Does anyone ever freeze gumbo after cooking and take out and thaw later. I think it should be okay. It’s just a little easier to transport this way. What do y’all think?
12
Posted on 5/21/26 at 10:59 am to labguy
Yes. All the time.
I freeze it in freezer bags, let as much air out as possible, then lay on the side flat for easier storage.
I freeze it in freezer bags, let as much air out as possible, then lay on the side flat for easier storage.
Posted on 5/21/26 at 11:08 am to labguy
Absolutely. Second what Salmon said, use freezer bags and lay them flat. Don't try and use freezer containers IMO, too much air.
Posted on 5/21/26 at 11:27 am to labguy
quote:
freeze it in freezer bags, let as much air out as possible, then lay on the side flat for easier storage.
My wife does this and takes it for work all the time. In the morning she’ll heat it up in a pot and then put it in a thermos
Posted on 5/21/26 at 11:35 am to labguy
I like freezing it in ice trays and adding a cube or two to my bourbon.
Posted on 5/21/26 at 11:44 am to labguy
I make at least double what I plan to eat in the next 2-3 days and freeze the additional amount every time.
I've always used tuperware. It typically doesn't make it more than 3 months in the freezer. Freezer burn is rarely an issue.
I've always used tuperware. It typically doesn't make it more than 3 months in the freezer. Freezer burn is rarely an issue.
Posted on 5/21/26 at 12:12 pm to labguy
Absolutely.
Posted on 5/21/26 at 1:20 pm to labguy
I use my vacuum sealer and freeze ALL the time bc I make big batches and then share with friends and family or store for myself when I have a hankering.
Posted on 5/21/26 at 3:00 pm to labguy
If you use a vacuum sealer and freeze in bags, you can re-heat it by putting the bag in a pot of boiling water. Might be more convenient in a camping situation or a location without a microwave.
Posted on 5/21/26 at 4:20 pm to labguy
pic from America's Test Kitchen .... looks like a bunch of broths/stocks
Posted on 5/21/26 at 6:49 pm to Salmon
Thanks to everyone for the input. It shall be frozen.
Posted on 5/22/26 at 7:38 am to labguy
I freeze in country crock margarine containers then dump into pot and add a little water and file’ until a low boil. Just as good or better than the day it was made.
Posted on 5/22/26 at 8:18 am to Indefatigable
quote:
Don't try and use freezer containers IMO, too much air.
It’s a gumbo / soup. too much air and freezer burn is not a big deal in that case. Freezing solids? Absolutely try to get all the air out of a ziplock before freezing.
This post was edited on 5/22/26 at 8:19 am
Posted on 5/22/26 at 8:59 am to labguy
I put in a ziplock FREEZER bag and make sure and get as much air out as possible then vacuum seal the ziplock.
When transferring food into the ziplock or vacuum seal bags, fold at least a couple inches of the bag over to help keep them clean.
When transferring food into the ziplock or vacuum seal bags, fold at least a couple inches of the bag over to help keep them clean.
Posted on 5/22/26 at 9:48 am to duckblind56
quote:
I put in a ziplock FREEZER bag and make sure and get as much air out as possible then vacuum seal the ziplock.
Sometimes I can't tell if you people are being serious. Why TF would you vacuum seal an already sealed freezer bag? Can you not get the air out of a ziplock? Like the dude above who said putting liquids in freezer containers allows for too much air. Hilarious
Posted on 5/22/26 at 11:38 am to labguy
Yes, but I separate the meat from the juice.
Posted on 5/22/26 at 12:18 pm to MobileJosh
Not joking and why should it concern you how I freeze my food. I tried the ziplock only several times but found adding a vacuum sealed bag is how I prefer to go.
Again, lighten up and stop worrying about what other people do and you may live longer.
Again, lighten up and stop worrying about what other people do and you may live longer.
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