I’ve heard that gumbo can spoil easily. How do I avoid that?
The basic rule is that gumbo should be either hot or cold—there is no in-between. DO NOT LEAVE YOUR POT OF GUMBO ON THE STOVE TO COOL. THE LID SHOULD BE TILTED TO ALLOW AIR TO CIRCULATE INSIDE THE POT AND IT SHOULD BE PLACED ON A COOL SURFACE. IF YOU MUST KEEP YOUR GUMBO WARM FOR SERVING IT TO YOUR GUESTS, USE A CROCK POT OR OTHER FOOD-WARMING VESSEL. AS SOON AS YOU CAN PLACE YOUR HANDS ON THE POT COMFORTABLY WITHOUT BURNING YOURSELF, IT CAN BE REFRIGERATED OR FROZEN. The shellfish is what makes it so easy to spoil. But even if you don’t make a gumbo with shellfish, it’s best to follow the hot or cold rule.
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