re: How to use jarred roux?

I use a whole jar of Kary's roux in an 18" oval roaster. Filled the pot with water, bring to a boil, then whisk in your roux. My diced trinity (and 2 jalepenos diced) just went in about 30 minutes after the roux came back to a boil. I've sauteed them before and added, and I cannot tell you the difference.

We did this when we traveled to North Carolina for Thanksgiving. Brought 3 lbs of Rabideaux pork and venison sausage, along with regular pork, andouille and roughly 16-18 chicken thighs. After browning the sausage, I added it to the pot and just dropped the raw chicken in and let that cook for about an hour. Probably the tastiest gumbo I cooked. Everyone loved it.