Buzz
Hello everyone, and welcome back to Prix Fixed, Mytour’s new menu-planning advice column.
Our second letter is from a meticulous host searching for a meal that’s great for freezing, perfect for impromptu dinner gatherings.
Hi Claire,
Summer is the time for social gatherings here. My home often becomes the go-to spot for our group after outdoor activities. Unexpected visitors also drop by at least once a month, leading to many spontaneous dinner hosting moments.
I always keep a freezer meal ready, usually something like lasagna, bolognese sauce, or meatballs. While these are enjoyed, they’ve become repetitive, and I’m eager for a more exciting option to have on hand.
Ideally, I’d like a meal that can either be prepared ahead and frozen or one that’s quick to cook and clean up if made fresh. I often have help from friends for chopping or prepping, but that’s not always guaranteed. My cooking skills are solid, around an A minus.
My kitchen is equipped with an oven, a four-burner stove, a microwave, a crockpot, and a grill. However, I’d prefer not to deal with lighting coals at the last minute. Freezer space is plentiful, so storage isn’t an issue.
I always have fresh herbs like cilantro, chives, sage, thyme, and parsley, along with eggs, cheese for crackers, and standard pantry staples. Shellfish is off the table due to allergies, but I’m open to other proteins. Budget-wise, I’m aiming for something reasonable but not overly cheap—somewhere between hotdogs and steak.
Thank you! I’m eager to see what ideas you’ll suggest.
I adore hosting and being prepared, so this email resonates deeply with me. It seems you’ve already mastered Italian-style freezer meals, but have you explored Cajun and Creole cuisine? Many of these dishes, like gumbo, freeze exceptionally well.
Gumbo can be made in various ways, with three primary thickening agents: okra (which inspired the dish’s name), filé powder, and roux. My mom’s straightforward chicken and sausage gumbo, free of shellfish, uses only roux and filé. Her Cajun roots, tracing back to the Acadians from French Canada, mean our gumbo skips tomatoes and leans heavily on roux. (When we moved from Mississippi to Los Angeles, filé was hard to find, so our gumbo relied solely on roux for years—and it was still delicious.)
Traditionally, gumbo simmers for hours, but I save time by using a rotisserie chicken. I remove the meat, boil the carcass in store-bought broth, and create a rich, gelatinous broth-stock hybrid. You can prepare this a day ahead to spread out the work and reduce last-minute cooking. Some may call it cheating, but I’ve already admitted it’s not traditional.
Gumbo pairs perfectly with rice, though some prefer potato salad. You have three rice options: cook it fresh when reheating gumbo, freeze pre-cooked rice in bulk, or use convenient (but pricey) frozen rice pouches from Trader Joe’s (each box contains about six servings). Choose the method that suits your convenience best—there’s no wrong choice.
The Shopping List
Before diving into cooking, gather these essential ingredients:
1 pound of Andouille sausage
1 pre-cooked rotisserie chicken
2 celery stalks
2 bell peppers (Green is classic, but I lean toward red and yellow.)
1 large onion
1 bunch of green onions
Cajun seasoning, ideally Tony Chachere’s or a similarly salty blend
Rice (or Trader Joe’s frozen Jasmine Rice)
At least 6 cups of chicken broth
Filé powder
Don’t forget these common pantry items:
Flour (at least 3/4 cup)
Vegetable oil (same quantity)
Granulated garlic
Granulated onion
Freezer-safe zip-top bags
The Plan
This gumbo relies on two key elements for its rich flavor: the broth and the roux. While store-bought broth works fine, I prefer enhancing it by using the leftover rotisserie chicken carcass to create a more robust and flavorful stock. Here’s what you’ll need for this upgraded broth:
1 rotisserie chicken
6 cups of store-bought broth
Remove all the meat from the chicken carcass, saving the skin, bones, and cartilage. Store the meat in a container or Ziploc bag and refrigerate it until needed.
Place the carcass, skin, and cartilage in a large pot, add the broth, and bring to a boil. Simmer for two to three hours until the broth darkens. (For a quicker option, use an Instant Pot on high pressure for 45 minutes.) Strain the broth, let it cool, and refrigerate until ready to use. I recommend preparing the broth the night before to save time. This is also a good opportunity to cook and freeze your rice if you’re not using Trader Joe’s frozen pouches.
Now it’s time to prepare the gumbo. Gather these ingredients:
1 pound Andouille sausage, sliced into 1/4-inch-thick coins
3/4 cup vegetable oil
3/4 cup flour
2 celery stalks, chopped into 1/4-inch pieces
2 bell peppers, chopped into 1/2-inch pieces
1 large onion, chopped into 1/4-inch pieces
2 teaspoons Cajun seasoning, preferably Tony Chachere’s
1 teaspoon granulated garlic
1 teaspoon granulated onion
6 cups of the prepared stock-broth
The reserved rotisserie chicken
1 tablespoon filé powder
Diced green onions (for garnish)
First, prepare your mise en place. Chop, slice, and measure all ingredients and seasonings. The roux is the rate-determining step in gumbo—once it’s done, everything moves quickly, so having everything prepped is crucial. (Don’t worry about salt; Tony Chachere’s has more than enough.)
Once prepped, cook the andouille in a large stockpot or Dutch oven over medium-high heat until browned on both sides. Remove and set aside. Let the pot cool briefly, then choose a playlist and ensure everything you’ll need for the next 40 minutes is within reach. Stirring the roux constantly is essential. (I finished my roux in the time it took to listen to The Bee Gees’ Idea, which is excellent roux-stirring music.)
Next, add oil and flour to the pot, set the heat just below medium-low, and stir continuously (with a whisk or wooden spatula) until the roux reaches a chocolate milk color. Don’t be discouraged if it takes time—it will transition from sandy blonde to toffee before achieving the desired shade. Stopping early will result in a weaker flavor, so keep stirring until it’s perfect.
Be extremely cautious when stirring the roux and adding vegetables. You’re essentially frying flour in hot oil, creating a searing paste that can stick to your skin and cause serious burns. I learned this the hard way with a blister that taught me a crucial lesson: avoid making gumbo if you’re not fully alert.
Once your roux is ready, season the vegetables with Tony’s, granulated garlic, and granulated onion. Add them to the roux, increase the heat to medium, and cook until the vegetables are soft, stirring frequently. (The moisture from the vegetables will prevent the roux from burning.)
Pour in four cups of stock, bring to a gentle boil, then reduce the heat and let it simmer for at least 30 minutes (ideally an hour). If it thickens too much, add more stock. Stir in the sausage and chicken, simmering until the proteins are heated through. Taste and adjust seasoning with more Tony’s if needed. Remove from heat and mix in the filé powder.
Your gumbo is ready. Treat yourself to a bowl as a reward for all that roux-stirring, then let it cool completely before freezing.
Once cooled, divide the gumbo between two gallon-sized freezer bags. Lay the bags flat and gently push the gumbo toward the opening to remove air and create an even layer. (For a detailed guide on this method, check this out.) Seal the bags, place them on a sheet pan to freeze, and once solid, stack or store them vertically.
To serve, run the bag under warm water to loosen the gumbo, then transfer it to a pot and heat over medium heat. Pair it with freshly cooked rice, reheated frozen rice, or microwave Trader Joe’s rice pouches. Serve over hot rice, garnished with green onions and Louisiana hot sauce, preferably Crystal.
For menu-planning advice, email Claire at [email protected]. Include details like dietary restrictions, protein preferences, budget, and kitchen equipment. Note that responses may take at least a week, so send your requests early.
