Authentic Dry Roux 8 oz Ragin' Cajun

Unlike most thickeners (flour, corn starch) I can add this directly to a pot of hot soup and it does not form lumps - just thickens up the soup. It does add a wee flour flavor to the soup, but hardly noticeable. Also, keeps well.

It’s really dang good. And since it’s so low in sodium, which is amazing, I can control the salt. The only thing I recommend is add some of the boiling water to the roux mix in a small container and whisk to get the lumps out before adding to the 3 quarts of water. Bought more…

I like this roux. Its easy to use. My suggestion is to not follow the instructions. You will get a weak roux. Best plan that i have found is this.Put oil in the pan you're cooking gumbo in. Cook chicken not all the way just season it and cook it off till its about half way done. Pull out set aside.Cook off sausage same oil. Should even leave a little more in the pan for you. Remove set aside.Cook off veggies.in that same oil dont drain. That oil has chicken and sausage flavor now. Sautee to your satisfaction.Now add water. Let it heat up a bit. Mix a thick slurry of the roux. Should kinda look like home made roux in thickness. Mix that into your water. Let it meld together a bit. May foam up so keep eye on it.Put in chicken sausage and proceed as normal from there.The oil will make up for whats missing from homemade roux and import alot of flavor. Still a lot less oil than with normal roux and you get a much better reult with this type of product.

One of the best dried rouxs I’ve found. I grew up in Texas 15 miles from the Southwest Louisiana border. I know how to make homemade roux but I found this and don’t bother anymore. It’s that good.

Pretty good, but not perfect N'awlins taste.

Yes made my gumbo great!

Just a little piece of home makes me feel better about being stuck in Virginia with these uncultured swine and their bland slop covered in Old Bay seasoning.

Great Roux mix