- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Karys jar roux
Posted on 11/22/21 at 10:03 am to duchuntintiger
Posted on 11/22/21 at 10:03 am to duchuntintiger
Figured I’d get a dumbass response at some point. Ive made my own roux many times, the point was that the jar is quicker and easier and ive seen people on here who can make their own roux “like a man”, say they prefer the jar because of convenience, so wanted to give it a try. If burning some flour in oil and stirring it for an hour makes you feel more manly, fire away 
2
Posted on 11/22/21 at 10:07 am to thatoneguy
That’s pretty close to what I did, except had more stock. Thanks for the response
Posted on 11/22/21 at 11:40 am to hehatedrew
quote:
If burning some flour in oil and stirring it for an hour makes you feel more manly, fire away
Nothing wrong with taking an easier path. I hate most prepared products because of the harmful oils used them. However, making a roux should not take an hour.
Posted on 11/22/21 at 12:39 pm to Mo Jeaux
Agree, but you get the point hopefully in why I started the topic
Posted on 11/22/21 at 12:53 pm to hehatedrew
Just go grab a jar of CajunPower gumbo. Add some chicken and your sausage. It is tremendous.
Posted on 11/22/21 at 2:52 pm to hehatedrew
Where can Kary’s be found (BR/LP areas)? I’m making a gumbo tonight and life has me a few hours behind. Might as well try it out.
Posted on 11/22/21 at 2:56 pm to tigerfoot
quote:Did it with a garlic rotisserie chicken last night. Very, very good.
Just go grab a jar of CajunPower gumbo. Add some chicken and your sausage. It is tremendous.
Posted on 11/22/21 at 3:15 pm to hehatedrew
Just spend a lazy Sunday and make a bunch a freeze it.
Posted on 11/22/21 at 4:26 pm to thatoneguy
HeHateDrew....next time down south bring ice chest and take urself to LaPlace and get you some Jacobs World Famous andouille sausage get 2lb packs vacuum sealed get 10/12 lbs and get some regular smoked sausage 10/12lbs 2lbs packs and most importantly get you some smoked skinless chicken thighs these 3 things are just as important has onions, bell pepper, celery and green onions. Bon Appetite'
Posted on 11/24/21 at 8:37 am to daberryballer
I use jar roux....1/2 the jar to two boxes of the chicken stock. I just brown the chicken and sausage and set aside. Then soften the trinity and add the roux directly to that. Stir it in together and add the stock. Raise heat to a boil then simmer for an hour then add the meat back. Simmer as long as possible. It really is much better if you make it 2-3 days earlier and reheat when it’s time to eat.
Posted on 11/24/21 at 10:40 am to latech15
Anyone try Ragin Cajun brand? Just saw my local Publix caries it.
Posted on 11/24/21 at 11:03 am to hehatedrew
I've never used jarred roux but am thinking about giving it a whirl this winter. Do yall usually further darken the roux in the pot as well before hitting it with the trinity? I like a dark roux and it seems these jarred ones are pretty light.
Posted on 11/24/21 at 1:05 pm to lsu2006
quote:
Do yall usually further darken the roux in the pot as well before hitting it with the trinityl
I normally start the trinity but before it’s too soft I add the roux and brown it down some.
Posted on 11/24/21 at 1:32 pm to hehatedrew
I've always used Savoies jar roux if I didn't make my own. My gumbo is good.
Once the jar is empty, I wash it out and make own to put back in the jar. I only buy jarred if I have to. Roux is roux. Savoies has more oil than Kary's but I dump the the excess out anyway.
Once the jar is empty, I wash it out and make own to put back in the jar. I only buy jarred if I have to. Roux is roux. Savoies has more oil than Kary's but I dump the the excess out anyway.
Posted on 11/24/21 at 7:58 pm to lsu2006
I add a little Kitchen Bouquet for a darker roux.
Posted on 11/29/21 at 9:51 am to hehatedrew
Just ordered some along with their gumbo and jambalaya mixes. They didn't list any stores in my area that sell it.
Posted on 11/29/21 at 9:57 am to lsu2006
quote:
Do yall usually further darken the roux in the pot
I wouldn't say I'm necessarily further darkening it, but I do heat it until it is smooth and hot and then add my trinity and cook it with the roux like you would a homemade one.
Some people just dump into the pot of stock, though, and their gumbos turn out just fine as well.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News