To Freeze: Place 2 cups gumbo (without rice) in each of 4 labeled airtight containers. Freeze up to 1 month.
To Serve Two: Thaw 1 (2-cup) container in refrigerator or microwave oven. Place gumbo in a medium saucepan, and cook over medium-low heat 15 minutes or until thoroughly heated, stirring occasionally. Serve over 1/2-cup portions of rice. Sprinkle with gumbo file, if desired.
Cooking Light Light Cooking for Two