re: When do u add jar roux?

I bet you can also distinguishb subtle differences between two batches of the exact same beer.

Why are you putting roux in your bisque? Just need tomato paste and tomatoes.

Not being too much of a smart arse but... the instructions on the label read, "Add water to large pot, once boiling add roux..." I'd try that.

I have used Kary's Roux only one time and the family liked the finished gumbo very much.

If its the first time I open the jar and use it I'll put the roux in the pot, heat it slowly and then add my trinity.

If some of the oil is missing Ill add some oil before adding the roux from the jar. Then I'll add my roux, melt it then add the trinity.


When my wife cooks she smothers her trinity, adds her protein, adds the stock, then slowly adds the roux till its the consistency she wants.

I made my own roux for years and never had a problem. I got caught in a time crunch cooking for a hastily planned supper one night and got talked into using the jarred roux instead of making one. The resultant gumbo was fine and everyone enjoyed it. Now I use it religiously for every thing that calls for roux. I will only make roux now when I get caught without a jar of roux. Who am I trying to kid? Hell, I'll run to the store to buy a jar before I waste time making a roux now.