Savoie's Roux, c'est ce qu'il ya pour le diner.

Color ain't right.

Cher, you won't hear any anti-jarred roux rants from me. For some people, cooking is a performance or ritual re creation of a dish....they're fixated on things being "just so". They've learned something from a cookbook, or from one or two people.

For others, making a gumbo or an etouffee is a daily practice of a living food tradition. If jarred roux means ppl cook traditional dishes more often, then I'm all for it. I can use jarred roux and whip out a crab stew on a random Tuesday night, faster than Dominos can deliver a pizza to my house.

Beaucoup traditional Cajun cooks (I mean real, country cooking, French speaking people, not suburban sort who might as well be living in Atlanta) use jarred rouxs. My rural WalMart sells nine different kinds of premade roux, so I'm surely not the only person buying this stuff.

You're right: it's just browned flour and oil. What difference does it make if Mrs. Savoie's factory or John Folse's minions brown the flour in oil for me?

quote:

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What difference does it make if Mrs. Savoie's factory or John Folse's minions brown the flour in oil for me?

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Oui!

Jarred roux is fine in gumbo if you have enough tomatoes to balance everything out, imo.

You don't have to microwave the chicken long. A minute or 2 will be plenty to turn the gelatenous congelment on your canned chicken into liquid form. Simply strain off said liquid and it's ready to add to your bowl.

Aren't you living on the edge.

<-- Ina addition to jarred roux, also uses Rouses rotisserie chicken in gumbo. No shame.

I have never used anything but jarred roux. MMMMM. I spend my time making potato salad with celery instead of making roux.

Roux in a jar comes in light, medium, and dark versions. Pick your color...or cheat with a lil Kitchen Bouquet.

I refuse to let others idealize my personal food heritage.