Anyone ever freeze gumbo or casseroles with rice in them?

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.

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seafood will get a weird texture

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I hate that; It has happened to shrimp in my okra gumbo when i freeze/reheat.

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GEAUX TIGERS!! Through Thick and Thin

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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.

Yes I am. Don't like it, put me on ignore! GEAUX TIGERS!! Through Thick and Thin

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GEAUX TIGERS!! Through Thick and Thin

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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.

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.

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My shrimp etoufee wasn't as good after being frozen. The shrimp were cooked to perfection but seemed too chewie after freezing.

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The only way to reheat any frozen seafood is to gently steam in a colander.

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.