Taking a shortcut this time. Do you pour the oil off before using?

Show me. Never seen store bought roux.

This is what I use. I stir it up before using it.

That's what I have.

Where'd you get it?

I wanna see the roux. Open a jar and show me what’s inside. Does it need refrigeration?

Walmart. I see it at most stores.

I’m wondering if it would be worthwhile to make myself a jar.

I've done it before. It works.

Pour the oil off, store bought roux is very good

Will have to try it

Used it for years. One pint is enough foe 4-5 quart of gumbo. I pour off the oil and heat the jar in the microwave.

good idea. it's hard as a rock. this is the jar I see on sale now..

Do y’all buy roux because you can’t make a good roux? Is this roux better than y’all can make? Is it the 15 to 30 minutes you don’t spend stirring the homemade roux?

I can make good roux and I’m just not sure that canned refrigerated roux would be better than I can make.

I haven't bought it, but I have put some serious thought into it. It may only be 30 mins, but it sure seems a lot longer than that!

It tastes the same. if i feel like making it I will and you will never know the difference.

Bingo. Never make my own again. I've known experts who have failed a few times.

I'm big on making things myself if I can. I have made my own roux for years. The problem is when I didn't have time and had to use store bought roux, no one could tell the difference. Store bought roux is pretty good. It started to just feel like I was wasting 30 minutes to get the same product.

I will have to do some looking for the actual recipe and see if I can find it, but I saw Paul Prudhomme do a quick roux back in the day on his PBS show, and that’s how I do it all the time now a days. From start to finish, it takes about 4-7 min on the heat.

Get the pan and oil shimmering hot on high heat, almost to smoking. Then drop in your flour. Stir nonstop till you get the color you want. On that high heat it normally takes less then 5 min. But you need to have your vegetables prepped and ready to go to kill the roux, sometimes I’ll also add some stock at this point to make sure the roux stops cooking. Going over by 10-15 seconds can burn the roux, so be very attentive when doing this method.

If I find his recipe I will post it on here.

If anyone tries it let me know how it goes for you.

I'm starting to rethink my method of making roux. I can put pen to paper and come up with the answer to 278902 divided by 329, but I use a calculator instead. Why? Save time, easier, and you get the same answer. I have a buddy that uses store bough roux. His Gumbo is excellent.

Do y’all use store bought roux to thicken the gumbo after it’s simmering? That might be a factor...

A factor in what. All roux is used for the same thing.

I've used small amounts to thicken or add color to gravies.

Just wondering aloud. If my gumbo was too thin, I’d make more roux and stir it in to thicken the gumbo. With canned I could just open the jar and spoon it in.

It can take awhile to dissolve. I have put it in the blender with some stock.

Yeah, I would put it in a cup and add gumbo stock and stir it together then add to pot. Same way I use corn starch.

I really don't taste much if any difference in the store bought vs. making it from scratch. What difference I do taste is probably more mental than reality.

My grandmother was making and saving roux in jars 40+ years ago at least, and probably before that, so using jar roux to cook has been around for a long time. Not sure she ever bought any from a store though. I really only started seeing it for sale 15 or so years ago. You can't get any more Cajun than my grandmother.

to tell a secret, I also use a roasted chicken. I'm in for easy.

SHAME!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I kid I kid, good idea.

Got my andouille ready, making a pot tomorrow. Can't wait.

Did you buy that Andouille locally?

Just my .02,
LeonCarr

Had someone buy it for me.


https://www.kartchnersspecialtymeats.com/

Will post recipe tomorrow.

Well, I made it today. Roux did fine and tastes like always. Pics to follow.

I grew up around Port Arthur, TX. My dad made roux, I've made roux. I pretty much use the stuff in the jar these days. I can't really tell a difference between brands. I don't pour off the oil, I stir it up as best I can. I typically use half a jar at a time.

Would.

I'd eat that!

Yep!

Looks legit Bob

Final product...

Pass the Tabasco.