Tips for a large quick gumbo?

[meaux fishing]

whenever I am making gumbo for a big crowd I just buy pre made roux. I just look for the darkest one on the shelf. Then I cook dowm my onions and stuff and add the roux and cook it for a few more minutes so it gets a little darker and mixes good with the veggies. One time I made a gumbo for 100 people two weeks ahead of time and froze it in gallon ziplock bags then just reheated it

[Matt G]

Savoie's store bought roux and boneless chicken. Just start cooking earlier......... It gives you more time to drink!