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How to use jarred roux?
Posted on 12/16/23 at 6:37 pm
Posted on 12/16/23 at 6:37 pm
I have some jarred roux I bought to take to a friend in Las Vegas but forgot I was flying and did not want to donate to TSA so I kept it. Ready to make some chicken/andouille gumob with the roux but have never used jarred before (always do the nonfat in the oven). Should I heat up my stock and then add the roux spoonful at a time to the stock? Ok to saute the veggies in a little roux or do them separately in a little oil? Advice appreciated.
3
Posted on 12/16/23 at 6:50 pm to gungho
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.
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.
Posted on 12/16/23 at 7:19 pm to gungho
I add 1jar roux after the veggies have cooked down. Use roux spoon to stir and break it down, then add stock bit by bit to incorporate
Posted on 12/16/23 at 7:23 pm to gungho
Either method works. My preference is to add the roux while sauteing the vegetables similar to if I made the roux from scratch.
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