Emile Laggase

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Anybody ever made a roux for a soup... like say beef vegetable?

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I am sure someone has, but I wouldn't.

When I make a spaghetti, vegetable beef soup, or similar that has a little tomato base, I cook the tomato paste with a couple of spoonfuls of sugar, scraping the bottom just like a roux, till it gets a deep dark color. I takes as long as a good roux and gives a nice rich flavor as well as color. Not too much sugar though. You don't want it sweet.

First you make a roux. (The color of a penny)
When your roux is the right color, throw in some chopped onion, bell pepper, celery. When the onions cook almost clear, add water thill you get the consistancy you want. Add garlic, then drop in your raw chicken. Simmer till it comes off of the bone.

You can get close to the same result with a jar roux and some Guidry's seasoning blend.

Old school way would be to flour the chicken, then brown in oil, remove, add veggies, water, then put the chicken back in.

Never been to City Cafe, but I'd bet the menu items were listed with prices beside them.

Theft.

Anyone use this or other products of this type with any success?

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Does anyone sell really large sizes of these kits?

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Nothing beats the real thing, but I have used several of these products with success.