Carole-
The ratio is up to individual taste. Some like a very dark, rich and thick gumbo; some folks like it lighter. A good starting point is 2 tablespoons of roux per quart of liquid (water or stock) for a moderately thick gumbo. Once combined, taste and add more if you like. As I like to say, there are no rules in gumbo. All the best.
I love buying and using Rox’s Roux, but it arrives significantly separated; oil on the top and thick paste on the bottom. I try my best to stir/remix it – very difficult to get it all the same consistency. Am I doing or using it incorrectly? On a separate note, I’ve ordered crawfish tails and andouille from The Cajun Grocer and this next try I’ll attempt my own dark roux. Fingers crossed!!!
Hey Steve- It is correct for the oil to rise to the top of the roux in the jar; all roux products do this. It seals the roux in the jar and is the reason why jarred roux is shelf stable for up to three years unopened. When you use the roux, simply pour off the oil on top and spoon the roux into your pot. Any leftover roux can be refrigerated and used again. Happy cooking!
Love the roux video and Acadiana Table. The dishes are enjoyable to prepare and the end product is always a hit. My question is what level of heat do I use, medium, or another level? Thanks so much!
Gilbert- Medium heat is a good starting point, but you will need to adjust the heat throughout the process. The key is to cook the roux slowly and evenly to prevent burning. All the best.
I just purchased a jar of your roux and it does not give the amount of water to be mixed with it.
Please advise.
Carole-
The ratio is up to individual taste. Some like a very dark, rich and thick gumbo; some folks like it lighter. A good starting point is 2 tablespoons of roux per quart of liquid (water or stock) for a moderately thick gumbo. Once combined, taste and add more if you like. As I like to say, there are no rules in gumbo. All the best.
Beautiful roux, wish I could get a case shipped to Harare.
I love buying and using Rox’s Roux, but it arrives significantly separated; oil on the top and thick paste on the bottom. I try my best to stir/remix it – very difficult to get it all the same consistency. Am I doing or using it incorrectly? On a separate note, I’ve ordered crawfish tails and andouille from The Cajun Grocer and this next try I’ll attempt my own dark roux. Fingers crossed!!!
Hey Steve- It is correct for the oil to rise to the top of the roux in the jar; all roux products do this. It seals the roux in the jar and is the reason why jarred roux is shelf stable for up to three years unopened. When you use the roux, simply pour off the oil on top and spoon the roux into your pot. Any leftover roux can be refrigerated and used again. Happy cooking!
Love the roux video and Acadiana Table. The dishes are enjoyable to prepare and the end product is always a hit. My question is what level of heat do I use, medium, or another level? Thanks so much!
Gilbert- Medium heat is a good starting point, but you will need to adjust the heat throughout the process. The key is to cook the roux slowly and evenly to prevent burning. All the best.