Finding the best roux for gumbo suitable for your needs isnt easy. With hundreds of choices can distract you. Knowing whats bad and whats good can be something of a minefield. In this article, weve done the hard work for you.
Best roux for gumbo
1. Savoie's Old Fashioned Roux (Dark) 16oz
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Great for making GumbosDescription
Making your own roux is a satisfying experience. However, it is a satisfying and long experience since you must be extra careful not to burn the roux and must constantly stir the roux mixture. This is what makes Savoie's Roux so fantastic. It offers the same type of flavor a homemade roux would provide in no time at all. So try Savoie's Roux from Opelousas, LA for your next gumbo, fricassee, or etouffee. Just remember all Cajun dishes start with a roux so make it Savoie's Roux. A roux is a mixture of even parts of fat and flour. The traditional French roux uses butter while the Cajun roux uses oil. There are varying types of rouxs that are all determined by the amount of time you cook the roux. Here are a few examples of types of roux: light roux or blond roux, brown or peanut butter roux, and dark roux. One thing is certain with cooking rouxs and that is not to get any remnants of the roux on your skin. There is a reason cooks down in Louisiana call it the Cajun napalm.2. Savoie's Old Fashioned Roux Dark 32 oz
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Great for making GumbosDescription
Savoie's Old Fashioned Roux - is the original, the traditional. This type of Roux is used to make Gumbo's, Fricassee, Stews and Gravies. Why is the quality and the flavor of Savoie's Roux so unique? Three reasons: First of all, we have been making and selling Roux longer than anyone. We have the experience. Secondly, we use the best ingredients. We use cotton seed only, instead of soybean oil, even though cotton seed oil costs twice as much. However, over the decades of making Roux, we have learned that it does not pay to cut corners. Cotton seed oil makes a better, more consistent, superior tasting Roux. The third reason that makes our Roux so unique, is our cooking process. Our custom made black iron pots mimic the way our ancestors stirred Roux on their cook tops. Roux is the foundation of many Cajun dishes. It's a mixture of flower and oil slowly cooked to perfect uniform brown color. Roux is one of those ingredients that sets Cajun cooking apart from any other in the world. Such delicacies as Gumbo, Etouffee, Stews and Gravies, all begin with a good Roux. Savoie's Roux has been made according to the most traditional method.3. Tony Chachere Creole Instant Roux Mix, 4 Pound
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Great roux in about 3 minutesIdeal for gumbos, stews and gravies
Fat free
Oil free
4lb container
This product is also used by many restaurants and chefs
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Enjoy an authentic creole gumbo in your own kitchen. Easy and as close to "homemade" as you can get.4. Kary's Roux Dark (2pk)
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Certified CajunFor gumbo, stews, etouffee
Jar contains 16 oz of gumbo roux
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Kary's "Original" Roux is a basic roux made by browning flour slowly until it is a rich chocolate brown. It can be used in many Cajun and Creole dishes such as gumbos, stews, and etouffees. (16 oz.)5. Savoie Old Fashion Dark Roux (2pk)
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Includes 2 16oz JarsThis Roux Makes a Dark Gumbo, Stew, or Fricasee' or thick gravy.
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Includes 2 16oz Jars This Roux Makes a Dark Gumbo, Stew, or Fricasee' or thick gravy.6. Savoies Light Roux 16 0z
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Certified CajunNo Cholesterol
0% Transfat
100% Vegetable Oil
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If you like your gumbo, stew or gravy to have a lighter color, try SAVOIE'S Light Roux. Like SAVOIE'S Old Fashioned Roux (Dark), this product is made with 100% vegetable oil and contains No Cholesterol. Some traditional Louisiana recipes, such as etouffees and bisques, call for a milder flavor and a lighter color. This roux is the perfect ingredient.7. Kary's Roux Seasoned Gumbo Mix 5 oz
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Add Chicken & Sausage or Shrimp & Crabs for an Authentic Cajun GumboOne package cooks up to 3 LBS of Meat or 2 LBS of Seafood
Authentic Cajun Product
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Gumbo, Louisiana's most famous dish, gets its name from the West African name for okra which is typically put into gumbos today to add flavor and act as a thickener. Gumbo is typically prepared in colder months of the year due to the heartiness and warmth gumbo produces. Just add your favorite Cajun meats or seafood to Kary's Gumbo Mix for an authentic Louisiana favorite. Try Tony Chachere's Gumbo File to produce a thicker consistency to your gumbo.8. RICHARD'S Cajun Style Roux 16 Ounce Jar
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Authentic Cajun Roux for authentic Cajun flavorSignature dark brown color
Simple to prepare, just add Richard's to your broth and simmer
Thicken gravy or gumbo
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Richard's Country Cajun Style Roux, 16 Ounce jar. Ingredients: Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Soybean Oil. Allergens: Soy. This product is further processed in a facility that handles Milk, Eggs, Fish, Shellfish, Tree Nuts, Wheat, and Peanuts.9. Kary's Roux 16 ounce Glass Jar 3 Pack
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Certified CajunFor gumbo, stews, etouffee
Jar contains 16 oz of gumbo roux
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Create authentic southern-style dishes with Kary's Roux. It is made by browning flour slowly until it is a rich chocolate brown color. The Cajun roux can be used in dishes, such as gumbos, stews and etouffees.10. Tony Chachere's Gumbo Bundle - 1 Each of 10 Ounce Tony's Creole Instant Roux Mix and 1.25 Ounce Tony's Gumbo File
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Tony Chachere's has been a trusted Louisiana favorite since 1972Perfect gift for the seasoned or aspiring Cajun chef
Prepare this Cajun Classic in under 30 minutes