Best gumbo recipe using jar roux

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I know it’s frowned upon but anyone do this

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All the time. Follow same steps minus making the roux.

I use Savoie's Old Fashioned Roux - nothing wrong with this as they make it the exact same way and do all the work, plus there is little chance of burning the Roux - I'm sure that the other Roux's out there are all good. The problem with roux is while it's all made with the same ingredients, there are an unlimited number of ways to screw it up.

As far as a recipe, either of the 2 recipes listed on the jar of Savoie's Old Fashioned Roux make some tasty Cajun gumbo
1. Cajun Tasso, Sausage, & Chicken Gumbo
2. Cajun Seafood Gumbo

Ca C'est Bon!

Do you put the roux in last once you have all the liquids and meats cooked and seasoning and flavor right and then boil for a while

Brown you meat, take it out, brown your vegetables, when they nice and cooked down and brown, add your roux, when its mixed in well start adding your stock. At that simmer a little while Then add your protein back, let it simmer for an hour or so.


There is nothing wrong with jar roux its 2 ingredients Oil and flour.

Kary's dark roux is a great jarred roux.

If you have time this week, though, one thing I've started doing on free evenings is making a HUGE batch of roux in a dark cast iron pot, then storing it in a large glass container or several jars in the fridge.

That way, you always have homemade roux for these time crunch situations. Also, I find when I do a fresh homemade roux then immediately add veggies and go straight to gumbo or stew making, I'm skimming alot of oil from the top of the dish. When you make it days in advance and let it sit in the fridge, you can drain the oil out of the container before adding to your pot.

Beer drinking is an important aspect to a delicious gumbo, though.

But why? You can’t stir?

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Kary's

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This is what I use. Great stuff.

Make it same way. I add 4 containers of stock per 1 jar. Can stretch to 5 but no more. No way of telling the difference.

I usually use a lot more flour than roux. The 1:1 ratio is far too much oil IMO. I've never used that much more flour though.


Been interested in his recipe for a while though and I might just have to make it this weekend.

Use jarred roux. Tell people after they rave about the gumbo. Enjoy.

Google this and cook it.

Cookin' ATVS Style: DAMN GOOD Chicken & Andouille Gumbo