I've made a lot of gumbo in the past and have a very good recipe. Having said that, I have never made enough to have any left overs, with 5 kids and their boyfriends and girlfriends a 20 qt cast iron dutch oven full of gumbo doesn't hardly last the day here.
My question is, can I make 4 or 5 gallons at a time with all the seafood in it and then freeze for a week? I know I can make the roux up in advance but I will be taking this to a camp site with limited cooking options other than basically reheating.
I guess what I'm asking is, will it be as good making it all here at my house and freezing for at least a week and then basically just emptying in cast iron dutch oven over a campfire and reheat it?