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.