Speaking of Roux's.......

Savoie’s

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yes we all know homemade is best...

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not really.

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What is your favorite jar roux?

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Kary's by a mile. They don't used enriched flour.


I can make homemade or use Kary's and no one can ever tell the difference. I do cook down the Kary's roux longer to deepen the color and richness while enhancing the flavor with the trinity mix.

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yes we all know homemade is best...

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Nah. Oil and flour is oil and flour.

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What is your favorite jar roux?

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I use Kary's because it looks to be the darkest in the jar. But again, oil and flour is oil and flour. I seriously doubt I could taste the difference.

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Do yall use a whole jar and do you do everything the same as a regular gumbo? I had a recipe where you added the jar roux into the stock.

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I use a whole jar to make about a gallon. I start cooking down my vegetables and when they are getting close I start adding heaping spoons of roux and a ladle of stock at a time to get it incorporated while the vegetables continue to cook down. Once I get all the roux and stock in the pot I let it simmer hard for a couple hours then add my smoked chicken thighs and andouille and let it go for another hour or so.

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I can make homemade or use Kary's and no one can ever tell the difference.

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Same. But the purists here will stomp their feet and say “yea, I bet I could!!!”

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I’m pretty sure I can taste the difference between my roux made with duck fat and Kary’s made with soy bean oil

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I’m sure I could too. Could also tell the difference between between a homemade roux with duck fat and a homemade roux made with oil.

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oil and flour is oil and flour

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And Kary’s is:
WHEAT FLOUR, MALTED BARLEY FLOUR (NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, AND FOLIC ACID), AND SOY BEAN OIL
I tried it after this board convinced me it was just as good. I felt lied to.

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And Kary’s is:
WHEAT FLOUR, MALTED BARLEY FLOUR (NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, AND FOLIC ACID), AND SOY BEAN OIL

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So oil and flour.

For those saying you can taste a difference, I call B.S.

I am educated and trained in food sensory evaluation. I could set up an experiment where you mix the roux with water (no other factors) and try to answer if it's different or not and MAYBE you could taste a difference. Think about it, I give you 3 bowls of roux and water. I put you in a booth with a red light or even blindfold you so you can't see the colors. You take a taste of all 3 and tell me (1) if one is different and (2) correctly identify which one. How many of you honestly think you can positively tell each time you do the experiment? You may, but the chance of you being able to repeatedly positively know is not likely.

Add in all the gumbo ingredients and cooking methods and you cannot tell me you can taste the difference in roux....the roux alone.

But, despite all of this, it's your gumbo so use whichever brand/ingredients you like. If you find one works better, go for it! I have no issue with you having a favorite brand or method. Just stop telling people you can positively taste the difference like it's a matter of fact.