Tony Chachere's Roux

Share to Google Plus
Item #: 10388
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 Tony Chachere's Roux so fantastic. It offers the same type of flavor a homemade roux would provide in no time at all. So try Tony Chachere's Roux for your next gumbo, fricassee, or etouffee. Just remember all Cajun dishes start with a roux so make it Tony Chachere'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.
$3.85

Customer Reviews

Tony Chachere's Roux Review by Bob Bennett (Posted on 7/26/2014)
Product
I was trained as a chef but never entered that field. The roux was prefect for the way I cook it helps the time which give time to handle other parts of a meal with no worries about a prefect roux.
BEST ROUX MIX EVER. Review by AIDA KEMP (Posted on 7/26/2014)
Product
I am originally from Los Angeles, California. I have been living in New Orleans for the last 28 years and have found making traditional New Orleans dishes that this is the best ever especially when I make Gumbo. Perfect every time.
GREAT ROUX Review by Debbie (Posted on 7/26/2014)
Product
Great roux. I have used it in several dishes now and they have all come out well. It's a great time saver for when I don't have the time to make roux from scratch.
Easy Review by Hilary Vignes (Posted on 7/26/2014)
Product
I just add the dry mix to my sautéed onions, celery, peppers etc. then add stock.

Write Your Own Review

You're reviewing: Tony Chachere's Roux

How do you rate this product? *

  1 star 2 stars 3 stars 4 stars 5 stars
Product
Tony Chachere's Creole Foods began in 1972 as a retirement hobby for South Louisiana Chef Tony Chachere. Today, it is still produced in Opelousas, LA and is one of the most recognizable brands in the U.S. offering a variety of products including rice dinner boxes, injectable marinades and their famous Tony Chachere's Original Creole Seasoning.

Customer Reviews

Tony Chachere's Roux Review by Bob Bennett (Posted on 7/26/2014)
Product
I was trained as a chef but never entered that field. The roux was prefect for the way I cook it helps the time which give time to handle other parts of a meal with no worries about a prefect roux.
BEST ROUX MIX EVER. Review by AIDA KEMP (Posted on 7/26/2014)
Product
I am originally from Los Angeles, California. I have been living in New Orleans for the last 28 years and have found making traditional New Orleans dishes that this is the best ever especially when I make Gumbo. Perfect every time.
GREAT ROUX Review by Debbie (Posted on 7/26/2014)
Product
Great roux. I have used it in several dishes now and they have all come out well. It's a great time saver for when I don't have the time to make roux from scratch.
Easy Review by Hilary Vignes (Posted on 7/26/2014)
Product
I just add the dry mix to my sautéed onions, celery, peppers etc. then add stock.

Write Your Own Review

You're reviewing: Tony Chachere's Roux

How do you rate this product? *

  1 star 2 stars 3 stars 4 stars 5 stars
Product