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Loup
McNeese State Fan
Ferriday
Member since Apr 2019
3337 posts
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Why do some folks consider using jar roux in a gumbo to be cheating?
You aren't Bobby freakin' Flay because you can burn flour/oil on the stove. I'm about 50/50 on using jar roux vs making my own. Jar roux saves me a lot of time. I'm on a few FB cooking pages and it's almost a daily occurrence that somebody is saying that a jar roux is cheating. Just had a coworker act like he is god's gift to cooking because he made his own roux.
If a jar roux is cheating then I guess using rotisserie chicken, store bought sausage, and not growing your own onions is cheating as well.

Rant off. Just had to get that off my chest.


Mo Jeaux
LSU Fan
NYC
Member since Aug 2008
44419 posts

re: Why do some folks consider using jar roux in a gumbo to be cheating?
My issue with most of them is the shitty oil that they use.


TackySweater
Member since Dec 2020
287 posts
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re: Why do some folks consider using jar roux in a gumbo to be cheating?
I’m team jar. Folks can’t tell the difference.


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284
Fun Bunch
New Orleans Pelicans Fan
New Orleans
Member since May 2008
78525 posts
 Online 

re: Why do some folks consider using jar roux in a gumbo to be cheating?
I've never used store bought Roux. I can't imagine it is as good as making your own but I have never had it so I don't know I guess.


Saskwatch
Ole Miss Fan
Member since Feb 2016
9558 posts
 Online 

re: Why do some folks consider using jar roux in a gumbo to be cheating?
Because Cajun food is rustic cooking. People grew up seeing someone stand over a stuff and tend to the roux. For some it's the nostalgic process.

*Traditional S. LA food/cooking is an extremely touchy subject in general and on here. I don't think that people take into account that often there isn't just one singular tradition for a lot of dishes. Each family depending on region makes it different. Hyper regional cooking.
This post was edited on 2/22 at 11:35 am


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171
tigerinthebueche
LSU Fan
Erwinville, LA.
Member since Oct 2010
27178 posts

re: Why do some folks consider using jar roux in a gumbo to be cheating?
quote:

I can't imagine it is as good as making your own


It probably isn’t. But it sure is convenient.


Loup
McNeese State Fan
Ferriday
Member since Apr 2019
3337 posts
 Online 

re: Why do some folks consider using jar roux in a gumbo to be cheating?
quote:

It probably isn’t. But it sure is convenient


Yup. Hard to tell a difference imo.


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21
Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
41949 posts
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re: Why do some folks consider using jar roux in a gumbo to be cheating?
quote:

My issue with most of them is the shitty oil that they use.




I've noted several times that the flavor is off to me because of the type of oils used. It might not be as noticeable once all the gumbo ingredients are added, but when I taste a jarred roux, I don't care for the flavor.

I don't think it's "cheating" to use it. Use whatever you like. I used potato flakes to make a potato and leek soup recently following a Jacques Pepin video. It was delicious. More of pureed potato which is my preference over chunky. Definitely saved time and I'm still amazed by the flavor and ease of it. Some might call that "cheating".


CAD703X
US Space Force Fan
Liberty Island
Member since Jul 2008
68167 posts

re: Why do some folks consider using jar roux in a gumbo to be cheating?
i would have to change my technique to use a jarred roux.

currently i get the stock boiling in a separate pot and as soon as the roux is PERFECT, in go the onions into the molten lava..shortly afterwards the rest of the veggies go in and get a quick 'roux carmelization'. YUMMM. the best smell ever.

then i add the now-cooled-somewhat roux/veggie mix scoop by scoop into the boiling stock until its all incorporated.

cant imagine trying to heat up a jar of roux and achieving the same results.

also to anyone who says you cant tell the difference that is complete bull shite. i've made some boring/shitty roux with vegetable oil and some really great tasting roux with duck fat.

i also 'lick the bowl' by scraping the last bit of roux/veggies with a spatula and sampling it. you can tell then if its going to make a good gumbo.
This post was edited on 2/22 at 12:11 pm


Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
41949 posts
 Online 

re: Why do some folks consider using jar roux in a gumbo to be cheating?
I follow a similar technique but have been making roux in the oven since I make it in large quantities. Works great.

Jarred roux also does not work if you're making fried chicken gumbo, though I suppose you could just pour off the oil on top of the jar and add the fried chicken oil to the mixture. Won't be the same though.


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gumbo2176
Member since May 2018
8104 posts

re: Why do some folks consider using jar roux in a gumbo to be cheating?
quote:

i would have to change my technique to use a jarred roux.




I make roux in bulk and put it in quart Mason jars in the fridge to use when needed. I usually do this after frying a batch of chicken and have a good bit of oil on hand that is flavored with a bit of fried chicken taste. I'll strain it to remove any old, cooked flour bits and use new AP flour to make my roux.

I did it once, just once, using the flour I dredged the chicken in to fry that was highly seasoned and it was a huge mistake. The seasonings burned and I tossed the roux long before it was done.

The only thing I have changed is I'll toss just a bit of oil from the jarred roux in my pot, add the trinity and cook that down for a bit until well wilted, then add the roux spoonful by spoonful and mix it well into the cooked down trinity to the consistency I want. Then I'll add my stocks to the pot to blend it all together.


Martini
North Carolina Fan
Near Athens
Member since Mar 2005
47377 posts

re: Why do some folks consider using jar roux in a gumbo to be cheating?
quote:

If a jar roux is cheating then I guess using rotisserie chicken, store bought sausage, and not growing your own onions is cheating as well.



Well I do grow my own onions. But my fried chicken gumbo is day old Albertsons or Wal Mart.

But do you stir it with an Iced Tea spoon?


CAD703X
US Space Force Fan
Liberty Island
Member since Jul 2008
68167 posts

re: Why do some folks consider using jar roux in a gumbo to be cheating?
question for the group: made a gumbo last week that was absolutely dead tastewise. did everything the way i always do..it smelled great..it looked great.

eating it was like eating paper. my wife and i looked at each other & tossed it after we each ate about a half bowl each. there wasn't enough hot sauce or slap-yo-momma to fix it.

its bothered me for days and i finally think i know what happened:

my wife bought unbleached/non self rising frou frou flour. i always use the plain old bleached self rising gold medal.

is that what did it? was the shitty 'fancy' flour the culprit? anyone ever make a roux from 'fancy' flour and have the whole gumbo turn out tasteless?


hungryone
LSU Fan
river parishes
Member since Sep 2010
11806 posts

re: Why do some folks consider using jar roux in a gumbo to be cheating?
quote:

My issue with most of them is the shitty oil that they use.



I'm on team jar about half the time, but I agree that not all jarred rouxs are equal. You definitely get some off flavors in certain brands, especially if you keep the jar around for a while in the fridge. To me, Kary's has the least rancid/objectionable notes....

If using jarred roux means you make gumbo more often & share it with friends and family, I'm all for it. Whether bc you're an older/elderly person who finds it difficult to make a roux, but still wants to cook for toute la famille on Sunday, or if you're a newb who doesn't feel comfortable with a roux: it's browned flour in oil, not a magical potion.

Plenty of people make roux from scratch and still make subpar gumbo...


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22
Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
41949 posts
 Online 

re: Why do some folks consider using jar roux in a gumbo to be cheating?
I've never used a self rising flour. I use AP flour, so I don't know.


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gumbo2176
Member since May 2018
8104 posts

re: Why do some folks consider using jar roux in a gumbo to be cheating?
quote:

my wife bought unbleached/non self rising frou frou flour.


I never use self-rising flour and stick with All-Purpose Flour.

But year, sounds like the flour was the culprit if everything else was exactly the same.


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hungryone
LSU Fan
river parishes
Member since Sep 2010
11806 posts

re: Why do some folks consider using jar roux in a gumbo to be cheating?
quote:

my wife bought unbleached/non self rising frou frou flour. i always use the plain old bleached self rising gold medal.

You make roux using self-rising flour? Ugh. SR flour has baking powder and salt added to it. Neither one will help the flavor of your roux or your gumbo. In fact, baking powder can lend a soapy flavor.

So quit blaming the flour--you were actually using the "right" kind for a roux, rather than your usual "wrong" kind.

And a tasteless gumbo is rarely ever the roux's fault. There is a whole school of roux-less gumbo making, and those things are damn delicious. Tasteless generally means you didn't use enough aromatics (trinity), and didn't let it brown sufficiently to develop all those caramelized flavors that provide the backbone of a gumbo. To me, it can also come from using crap sausage, if this was a chicken & sausage gumbo.

A trick for "saving" any soup/stew/gumbo that seems flat: stir in some Better Than Bouillion paste in the flavor that is compatible with your dish. (chicken, beef, roasted garlic, roasted veggie) It's ultra concentrated stock, so you're adding flavor without adding liquid.

Also, too much roux for the volume of liquid can make a gumbo that's dull and pasty-tasting (think bad gravy).


TheEnglishman
New Orleans Saints Fan
On the road to Wellville
Member since Mar 2010
2698 posts

re: Why do some folks consider using jar roux in a gumbo to be cheating?
anyone suggest a good jarred roux they use?

I normally use savois dark roux... Its okay. If there is better out there and available at rouses or albertsons I'd be appreciative.

TIA


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TigernMS12
LSU Fan
Member since Jan 2013
5235 posts

re: Why do some folks consider using jar roux in a gumbo to be cheating?
I've never understood the "saves me so much time" argument. I don't personally give a shite what you use in your gumbo, chances are I'm never going to eat it. With that said, I make a dark roux in about 15-20 minutes. Gives my wife enough time to prep the veggies. It's not some 2 hour process. Just go hot, fast and stir quickly.


CAD703X
US Space Force Fan
Liberty Island
Member since Jul 2008
68167 posts

re: Why do some folks consider using jar roux in a gumbo to be cheating?
quote:

You make roux using self-rising flour? Ugh. SR flour has baking powder and salt added to it. Neither one will help the flavor of your roux or your gumbo. In fact, baking powder can lend a soapy flavor.

my bad. i meant 'all purpose' but my fingers typed 'self rising'.

just the regular gold medal flour i've been buying for 30 years.

just swap 'all purpose' every time i said 'self rising'

eta she also makes noodles from scratch for chicken soup and they also turned out brownish and tasteless using that flour when they are usually bright & yellow (she mainly mixes flour with eggs and rolls it out)
This post was edited on 2/22 at 1:04 pm


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