Kary's "Original" Roux 16oz (Pack of 1)

The best tasting Louisiana Rue that I have bought!!!

Great substitute for making rue from scratch. Used it for my file seafood gumbo on TG. Tip: take it out of the jar and mix it up, then use it. The oil settles on top and must be incorporated first before using it. After you get what you need, put the remainder back in the jar. At room temp you can mix it then while in the jar before using it. They don't mention that in the instructions on the label. I found that out from a YT video. Good thing I investigated and asked my friend Google. LOL. Nice product. Will make sure I have this as a staple in my pantry/ fridge at all times. Great for making gravy too.

As a Louisiana expatriat living in FL, yes, I can make my own roux. But WHY!This roux makes gumbo SO much quicker. And authentic! Every local has it's version of roux, every house has it's version, every mama, grandma, papa, every Louisiananian has their own version of roux so "authentic" is a matter of taste. This stuff is the "real deal" what you put into it makes it your o

Made 2 different gumbos, a chicken sausage and a shrimp. This stuff ruined both. It has an overwhelmingly burnt flour taste and noone could even finish a bowl. Even hefty amounts of hot sauce wouldn't hide it. Luckily we drained off the roux and remade it with the mix that rhymes with Bony's that we normally use. Lesson learned, 16 cups of broth and several hours later we had edible food but it still had a lingering burnt flour aftertaste, at least we didnt have to throw out nearly 9 lbs of meat.

I made seafood gumbo tonight. This is our secret ingredient.

I've used this product in the pass and I picked it up in Houston. A very good product.

Essential to reduce time and add flavor to any gumbo recipe. Lets be honest, this is a helluva time saver when making gumbo and adds a nice dark taste to the pot!

This makes a fantastic roux. It's rich and flavorful.