Tony Chachere's Roux

Tony Chachere's 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 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.

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.


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