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 Zatarain's Roux so fantastic. It offers the same type of flavor a homemade roux would provide in no time at all. So try Zatarain's Roux for your next gumbo, fricassee, or etouffee. Just remember all Cajun dishes start with a roux so make it Zatarain'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. 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.

The Zatarain's tradition of making amazing food was started by Emile A. Zatarain, Sr.  In 1889, he obtained the company's first product trademark and started to market root beer. Shortly after, he began to produce mustards, pickled vegetables, and extracts. As the business grew, so did the demand for a broader range of products. Through their expertise in blending spices, the company established a reputation for making only the most authentic New Orleans-Style food. In 1963, the Zatarain family sold the business which was then moved to Gretna, Louisiana, a suburb of New Orleans, where it is still located today.