Unlike here, you pay alot for them, so they should be treated with care. Now, for the gumbo, as said for sale, you should have broken it up into seperate containers. I usually use some half sale pans that I have if I need to break something down and cool it quickly. Also, you should not ever sale gumbo, or any soup, while hot and stick it in the fridge.
Here holds in the heat even more and slows down the cooling process and raises the chances for trouble. As for serving tonight, I and this is just me-I am not a food scientist-just a cook would probably make sure that it was heated all the way through to almost boiling, turn it to a low simmer, keep it there for a while, and feel confident that I had killed anything that might be growing in it and there probably isn't anything anyway, but it's better to be safe than sorry.
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