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Gumbo- same day or freezer recipe


Both Christa and I are Louisiana girls so of course we LOVE gumbo. There are so many types, but my favorite is the basic chicken and sausage gumbo. I am going to give you a very easy recipe that you can make for your family.  You can make it the same day or let it cool off and place in freezer bags for later.  I decided to make Gumbo for my freezer meal club this month so I made lots of batches!

1 whole chicken, 2 packages of sausage, one bag of frozen bell pepper, one bag of frozen onions, Cajun Seasoning (I like Tony’s), and a jar of roux (I like Kary’s).


Place 4 1/2 quarts of water on the stove top and put on high to boil. Dump in half a jar of the Kary’s roux (8oz). Place your whole chicken, onions, bell pepper, cut up sausage, and 1/4 cup Cajun seasoning. Let boil for a good 30 minutes and then you can turn it down a bit. Total cooking time is around 2-3 hours depending how frozen your meat was.

Once your gumbo is fully cooked, then you turn it off to cool off. I separated my meat using a strainer to take out the bones and chicken skin. If you were eating it right then you would just throw your meat back in and simmer on low. If you wanted to freeze you would make sure the meat was cool and place in a ziplock bag. Place the roux next. Shut air tight and then lay flat to freeze. When you want to cook the gumbo, place it on low (or high) in a crock pot.  Serve over rice and add garlic bread.

***The gumbo might seem too spicy if you eat it the day of, but if you freeze it, when you re-head, it is perfect!

*** You can make the gumbo even easier by using skinless chicken breast.


Always freeze flat!!!

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