Kary's Roux 16 ounce glass jar

Having grown up in Louisiana, I know what a roux is supposed to taste like. Kary's Roux is a great alternative to making a roux from scratch. I have used it several times over the past year and it has been good each time. I actually use a bit more roux than the label suggests. But, once I put too much and it was too strong. The recipe on the jar recommends 1/2 jar or about 8 oz. You can see the size of my pot in one of the photos. I honestly don't know how many ounces it holds. But, I have made Chicken n Sausage Gumbo in that pot using Kary's Roux.Follow along with these directions and you will be pleased if you know what's good:Ingredients:16 oz. jar of Kary’s RouxTony Chachere’s Original Creole Seasoning or Queen Bee All Purpose Seasoning - both can be bought on Amazon if you local stores don’t carry them. These are used to season the chicken1 whole fryer chicken4 large skinless chicken breasts2 lbs of Sausage - I prefer Andouille Cajun Sausage if you can find it1 full head of Celery3 lbs of yellow onions2 large green bell peppers2 cans of Mild Rotel2 cans of Stewed Tomatoesa long baguette of French breadsome real butter to let soften while you cook to spread on your breadPrep Time 30-45 minutes - Total cook time 2 hours.How To:I start with a large stainless steel pot. I am guessing my pot holds at least 2 gallons. It is 10 inches across and 9 inches deep.I add about 3-4 inches of water and bring it to a boil. While I am waiting on the water to boil, I lay out my chicken and coat is pretty good with my seasoning and let it sit. Then I melt between 1/2 and 3/4 of the jar of roux, scooping one large table spoon at a time and dropping it in the water. Don’t get in too big of a hurry here by adding too much roux at once. It will slow you down more than speed you up. If you add it all at once, the roux just sticks together and takes longer to dissolve.Once you have all the roux you want dissolved, next you add the cans of Rotel and Tomatoes. If you have help, you should have your helper chopping the celery, onions and bell peppers while you are melting the roux. If not, you should chop those three ingredients before you start the roux. It is best to “de-string” your celery and cut it into 1/2 pieces or smaller. You will need them to also cut up your sausage in 1/2 slices or smaller.The three chopped ingredients: Yellow Onion, Celery and Bell Pepper are the three ingredients commonly referred to in Louisiana as the Trinity. Thy are the holy grail of cajun cooking along with the right spices you can make a lot of great cajun dishes.Add your Trinity to the pot, then add the sausage, chicken breast(whole not cut up) and the whole fryer to the pot. Your pot should be close to full by now. If not you can add a little water if you like.Bring it to a boil, then turn it down and let it simmer for about 2 hours. Some folks will put the breasts in with about 45 minutes to go, I just add mine from the get go.Simmer the pot uncovered and stir it occasionally. If you don’t a crusty film will build on the surface.After 2 hours, remove it from your fire. Put your some rice on the boil to let it cook while you are deboning and shredding your chicken.You then need to carefully withdraw the whole chicken fryer and the chicken breasts. Of course, they are going to be very hot. So, have some long utensils available so you don’t have to directly touch the meat. I put mine in a large bowl. Then I get a large cutting board and remove one piece of the chicken at a time and debone the chicken. Once I have all the meat on my cutting board with the bones back in my bowl, I take two forks and rip and shred the chicken until is it all shredded in a nice pile. Then I add it back to the pot and stir it around.1/2 cup of cooked rice in a bowl, smother with gumbo and you are eating good. Add a piece of french bread with some soft butter smeared on and your are rolling.Bon Appetite - "Laissez le bon temps rouler”Brad

This roux takes me back to such nostalgic days when gumbo was a staple dish for me as a kid living in Texas. I live in the East Coast now where gumbo is unheard of by most, where store-bought roux is non-existent. Kary's Roux is perfect, chock full of so much flavor, and it reminds me of home so much just by the smell and the look of it alone. Some have said that this has a "burnt" smell and taste, well, that's normal for very dark roux, but it's not actually "burnt" if anything I'd say it's smokey in that distinct way that you'd get from a extra deep brown gumbo. Once you add your ingredients into it, that smokey/burnt-like smell and flavor goes away and all you taste is such deep and rich flavor. This stuff is as good as if you've made it yourself, just with less work and less time spent on making it! I was also impressed by how fast they shipped this and with no shipping! I have not one negative thing to say about this roux. It's simply the best.

The ingredients have changed when I bought before all it had was flour and oil. Now there are a lot of other ingredients and it did taste different almost added a burnt taste to my gumbo.

I was almost afraid to try bottled roux. I’m so used to making my own roux. Time consuming, but oh so worth it! A friend from Louisiana recommended this to me. She said her Cajun aunts always carried it back east and still made the best authentic gumbo. I tried it and I love it!Such a time saver. I will always keep some on hand.

The roux was as advertised. If you've never had Kary's Roux, it is simply the best roux you can buy. IMHO. We used it a lot growing up. It's not to be found where I live now, so having this delivered is like a little slice of home.

Perfect for my needs to make an authentic Louisiana Gumbo! Quick and well packed shipping! Very pleased with this rare find purchase that can't be found in Minnesota!

Don't waste your time trying to stir up the perfect Roux when a couple of tablespoons of this will make you a full pot of gumbo!

I was looking forward to trying this and I guess I'll get to try a lot less than expect. The jar came half-empty. The roux filled the jar only up to the top of label, not up to the lip of the jar. This is not only cheap but allowing this much head space in a canned food is unsafe. The air space allows for molds and mildew, and seal loss to happen. (It also darkens food so this dark roux may just be getting that color from oxidation)