We think of gumbo as a fall/winter dish but I could eat gumbo year round. I’m not sure if it’s the gumbo I love or if it’s another excuse to eat rice.
Last week, I canned 13 quarts of chicken, sausage and okra gumbo.
Gumbo
I was so hoping that one of the jars wouldn’t seal so we could open it and eat it but they all sealed just fine. Thirteen quarts sounds like a lot of gumbo but it isn’t. I’d love to have at least twice that much in jars. Even though it’s a lot of trouble and a bit time consuming to make it and can it, I spent way less time getting these 13 quarts made and canned than what it would take me if I were making 5 or 6 batches of gumbo for 5 or 6 meals.
Another issue is that when I make it for individual meals, it’s hard to make a small amount of gumbo so we either end up eating it til Vince is saying “NO MORE!” or I end up freezing the leftovers, which isn’t a bad thing but it’s so much easier to open a quart, have it for a meal, have the leftovers in a day or two for lunch and be done.
Anyone want to bet how long it will be before I have to open one of these jars and have gumbo?
Terri says
30% chance of thunderstorms tomorrow. SO I say tomorrow!! 🙂
Roberta says
Not tomorrow, today. You’ll be rushing around trying to get it all done before the storm so will need a quick meal. 😉
Hugs!!!!
Debbie says
Lunch? 🙂
Barbara says
Today…tomorrow at the latest….you can’t possibly store them without testing one first 😉
Cookie E. says
Right after you finished the post. Do you use andouille sausage in your gumbo?
Theresa says
It never lasts long here, either. Even the experiments that I made that weren’t quite gumbo were so tasty that three quarts didn’t make it through two weeks. If there’s any in the fridge or freezer when I go on travel, my husband eats it before I get back.