Hello everyone, and welcome back to Prix Fixed,Lifehackers new menu-planning advice column.
My place tends to be where our group lands after an outing.
Theres also unexpected (but welcome) drop-ins at least once a month.
Because of this, I often end up hosting impromptu dinners.
I keep a freezer meal handy at all times.
Generally its something like lasagna, bolognese sauce or meatballs.
Its well received but its getting boring.
Id love a more interesting ace in the hole.
Enlisting a friend to chop or prep is often an option but not always.
Id rate my cooking skills at an A minus.
I have an oven, a four-burner cooktop, microwave, crockpot and grill.
Id rather not be lighting up the coals for this one at game time though.
Freezer space is abundant.
Im allergic to shellfish so thats not an option.
Im open to most other proteins.
Im excited to hear what youll come up with.
I love hosting, and I loved being prepared, so I relate to and love this email deeply.
My favorite is gumbo.
There are a lot of different ways to make gumbo, and three different ways to thicken it.
It was still very good.)
Haters will say its cheating and not traditional, but Ialready said that.
Gumbo should be served with ricethough some serve it with potato saladso you have three options.
There are no wrong answers, so pick the rice route that is the most convenient for you.
The shopping
Before you’re able to cook, you must shop.
and give it more body and better flavor (and turn it into stock, essentially).
Save all the skin and bones and cartilage.
Let simmer for two to three hours, until the broth has darkened in color.
Now youre ready to make the gumbo.
Chop and slice everything that needs to be chopped and sliced, and measure out your seasonings.
Remove from the pot and set aside.
Move the cooking vessel off the burner, and let it cool for a couple of minutes.
Do not get discouraged if it seems like that is never going to happen.
Oh, and hey beverycareful when stirring your roux and adding your vegetables to it.
If it gets too thick, add a little more stock.
Add your sausage and chicken and let simmer until your proteins are warmed through.
Give it a taste and season with more Tonys if its not salty enough.
Remove from the heat and stir in the file powder.
Your gumbo is done.
Enjoy a bowl to reward yourself for all of that roux-stirring, then let it cool completely before freezing.
Once its cool, youll want to divide it between two gallon-sized freezer bags.
(If youve never frozen food like this before,peep thisfor a more detailed explanation.)
Seal the bags and lay them on a sheet pan to freeze.
Serve in bowls over hot rice and garnish with green onion and Louisiana hot sauce, preferably Crystal.
If youd like a little menu-planning advice, send your request to Claire at[email protected].
