I have frozen gumbo before with rice in it and it was quite good when thawed but I've never frozen it or say chicken,broccoli,rice and cheese before. What about etouffees? Would the shrimp or crawfish be chewy after thawing? GEAUX TIGERS!! Through Thick and Thin
Ole Geauxt LSU FanKnowLa.Member since Dec 200750844 posts
I've frozen just about everything with rice in it. It usually thaws out and tastes fine. As usual, you will probably need to add extra liquid to it when you reheat.
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el tigre LSU Fanyour heartMember since Sep 200349712 posts
i have done it and it was fine. 2 tips: 1. works better if the rice is covered/submerged in the dish/gumbo when it's frozen. 2. just reheat....do NOT recook, or your seafood will get a weird texture.
Thanks guys. I'm a gonna try it. Much more convenient when taking somewhere to just re-heat everything together. GEAUX TIGERS!! Through Thick and Thin
re: Anyone ever freeze gumbo or casseroles with rice in them?Posted by MetalTiger
quote:seafood will get a weird structure I hate that; It has happened to shrimp in my okra gumbo when i freeze/reheat.
quote:seafood will get a weird structure I hate that; It has happened to shrimns +1 My shrimp etoufee wasn't as good after being frozen. The shrimp were cooked to perfection but seemed too chewie after freezing.
quote:GEAUX TIGERS!! Through Thick and Thin Are you really going to write that every time you post? I mean I think that we get it...you support the Tigers no matter what. It's your name and in your signature every time you post but you still feel the need to make sure we know that you support the Tigers through thick and thin? Curious.
quote:Are you really going to write that every time you post? I mean I think that we get it...you support the Tigers no matter what. It's your name and in your signature every time you post but you still feel the need to make sure we know that you support the Tigers through thick and thin? Curious.and you felt the need to say all this? Curious
quote:Yes I am. Don't like it, put me on ignore! GEAUX TIGERS!! Through Thick and Thin Alrighty Thick and Thin, if that's your thing then that's your thing...
quote:GEAUX TIGERS!! Through Thick and Thin You should put that in your sig quote....it'll save you typing it every time.
Cooked shrimp do not freeze well due to reheating, which cooks them again. For some reason, crawfish work better. If I make seafood gumbo and plan for leftover, I only add the seafood to what I'm going to eat at the time. I freeze the gumbo sans the seafood and freeze raw shrimp, for example in servings to add to the gumbo. Can't stand rice sitting in gumbo. Soaks up the liquid and is just nasty to me, expecially if frozen in the gumbo. I wouldn't do that to my gumbo. Making rice in small portions is too easy. I don't care for it frozen in casseroles either.
Well, heck, GG, you beat me to it. I agree totally. But if someone wants a rice leftover tip...just put it in the fridge, when you want to eat it cover in saran wrap with a bit of water and cook in the microwave to steam it.
That's precisely how I reheat it and it doesn't take much water. Just drops. Sometimes, I don't use water at all for small amounts.
As you might know, we tend to get stuck on the same 10 meals and rotate them. So, lemme axe you. What have you made in the last week. I need some ideas for this weekend. The wife will always answer "Whatever".
quote: My shrimp etoufee wasn't as good after being frozen. The shrimp were cooked to perfection but seemed too chewie after freezing. The only way to reheat any frozen seafood is to gently steam in a colander.
Unless you can flash freeze, which few home cooks can, the ice crystals will ruin the texture. Edible, but not the same.
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I haven't cooked much this week other than grilled chicken with a glaze, grilled asparagus, pineapple, roasted brussels sprouts and sliced heirloom tomatoes. I pretty much mixed the sides with the grilled chicken for a few evenings. I spent 4 days in NOLA last week until Monday and after eating at K-Paul's, Commander's, Gautreau's, Delmonico, Emeril's, Manale's and Pat's in Henderson, I ate pretty light this week. Someone sent me a recipe called "Island Pork Tenderloin" today that they enjoyed. I can post that for you, if that's something you and the wife might like. The grilled chicken I made is from a very old Bon Appetit mag and is very good for chicken, which I generally do not like unless fried, smoked or slathered in some sort of heavy sauce. This was not heavy. I have to admit that I can't recall if you are or are not the "no cheese" household.