Kary's Light Roux | New Orleans & Cajun Spices & Seasonings

. Kary's Light Roux | New Orleans & Cajun Spices & Seasonings | NolaCajun.com

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Kary's Light Roux

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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 Kary’s Light Roux so fantastic. Lighter in color, it still offers the same type of flavor a homemade roux would provide in no time at all. So try Kary’s Light Roux from Ville Platte, LA for your next gumbo, fricassee, or etouffee. Just remember all Cajun dishes start with a roux so make it Kary’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 roux 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.

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