super easy recipe to make. We made a double batch (one to eat now & one to freeze & eat later).. For the frozen batch, we cooked the gumbo just 3 hours on high, left out the shrimp, put it into a gallon size freezer ziplock. When it was time to eat, I let it thaw over night in the fridge, poured gumbo into the slow cooker (used a liner this time too, so easy), cooked it on low for 3 hours, added thawed shrimp like recipe above, cook for another hour until shrimp was done, served with rice. YUM!
Was this review helpful?
1 user found this review helpful
super easy recipe to make. We made a double batch (one to eat now & one to freeze & eat...