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Shoutout to the guy at the Piggly Wiggly in Mobile who said freeze the whole pot of gumbo flat in bags
I was bagging my groceries two winters back and mentioned to the man behind me that I always end up dumping half a pot of gumbo since nobody in my house eats leftovers past day two. He said his wife taught him to cool it, ladle it into freezer bags, and lay them flat on a sheet pan so they stack like books in the door. I tried it that Sunday with a 6 quart batch and pulled out single servings for 11 days. Most folks in this group swear by glass containers but I think bags win for gumbo since they freeze flat and thaw in 20 minutes under warm water. Does anyone have a trick for keeping the rice from going mushy when you reheat, or do you just cook it fresh each time?
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