Freezer · With protein · Serves 3
Mack's Boil & Serve Gumbo
Restaurant Quality & Flavor,
Just Add the Heat
Mack Sr. started the roux before the sun came up and nobody was allowed to rush it. We do the same thing, then freeze it, so all you have to do is boil water.
Find it near you
Twenty minutes, one pot
- Bring a large pot to a rolling boil.
- Drop the sealed pouch in for 18–20 minutes.
- Start your rice while it heats.
- Cut the pouch open, pour it over the rice, done.
What's in it
Dark roux, shrimp, andouille, okra, onion, celery, bell pepper, garlic, Mack's own seasoning blend.
Contains shellfish and wheat. Full ingredient list on the back panel.
At a glance
Net weight32 oz
Serves3
Cook time20 min
AisleFreezer
How it came about
Six months to get it right
They were selling gumbo faster than they could cook it. What they needed was a way to make much bigger batches without giving anything up, and it took six months of trial and error to land the recipe that could do it.