Karys jar roux

Perfect, thanks for the help! As far as how big of a pot this makes, am I good with just one onion, one pepper, 2 celery stalks, and then the pound of andouille and a couple pounds of thighs?

The proportions of roux to liquid are pretty much the way I use it, but if there is no chicken on the bone, I’d use all stock.

ETA: And Kary’s is my jar of choice.

I would do all low sodium stock but Kary's is money

Kary’s is the best in a jar no doubt. Ville Platte style Cajun plains gumbo taste. My mother in law is from VP and she swears by Kary’s. It taste almost identical to her homemade roux

You can go faster with a higher oven. I’ve gone as high as 400.

I don’t care for the oils used in hatred roux, but many people like them.

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just one onion

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I'd use at least 2 medium size onions.

Thanks for all of the responses! It turned out good. I did 3 quarts stock to 1 water, and next time I’ll do all stock and use probably a little more of the jar to get a little darker roux. Do y’all use andouille and smoked sausage or just one or the other? I love andouille but my wife prefers smoked sausage so figured I may go half and half next time?
But I’m sold on karys, just gonna play around with it to get it just right, even though we all enjoyed it

FWIW, adding more roux isn’t going to darken your gumbo a whole lot just thicken it. I’ve found color is determined by the color of the roux not the amount used.

I use jarred roux all the time. I like to use a lot of it, and I usually go about half the jar for 10 cups chicken stock (4qts as you listed is 16 cups). I don't add salt, and just use better than bouillon stock to adjust the saltiness to my taste.

What I usually do:
1) Brown chicken thighs & sausage, set aside.
2) Add in trinity, scraping bottom of pan to release all fond
3) Remove everything from pot, and throw in the roux. Whisk in aggressively, adding a few cups of stock at a time. Once fully incorporated, add back in the trinity

Then go as you want. I usually add in the sausage at this point, let simmer for ~1 hour. Then add chicken thighs back in and simmer another 30 minutes.

I like to add in some frozen okra too when it's about 10 minutes from being done.