Cooking/Recipes Forum

[Gerald]

Glad you liked the sauce piquant.

Most of things that I cook, I make in large batches [3 to 5 gallons]. I usually do the cooking when the wife goes to see the grandkids because it takes many hours to do all the cutting up and cooking......if it takes more than an hour to fix something, she does not want to be around.

I freeze the extra in about quart size container.....for later use. I do this for sauce piquant, jambalaya, vegetable soup, gumbo and spaghetti sauce. Anything that is cooked with a sauce, I will freeze the sauce.

For the Jambalaya.....I unfreeze one container and add about 2 cups water and when it gets to a boil, I add 1 cup rice and cook for about 18 minutes. The meal is ready to eat.