Tony Chachere Creole Instant Roux Mix - Authentic Louisiana Flavor for Savory Gumbo, Stews, and Cajun Cuisine - Convenient 4-Pound Pack for Culinary Enthusiasts and Home Chefs

Our "go-to" tool for thickening gumbos, gravies and sauces. For sauces, we deglaze the fond; sweat onion/garlic or other aromatics; add a stock or other liquid as required to make 2 cups; add 1/4 dry roux; heat and stir. Viola! I notice some reviewers have been disappointed that the container is not full. As an experiment I weighed a newly received container of the roux: The result: 4 pounds and 12 ounces. See photo.

I normally use jarred prepared Roux but this made a great substitute so I purchased a larger amount for future usage

The one and only gravy mix I ever use. I grew up having my mothers deliciously Brown roux gravy. Made with lots of butter and beef, pork, or chicken fat to toast the flour. Bought this on a whim once since I like Tony Chacheres seasonings. So just add this to good quality stock and even a little pan drippings if you have them and you’ll have a perfect gravy! Delicious and even low fat which is a bit of a bonus.

The smoke detector in my apartment is so sensitive so making a homemade roux is simply off the table. As Cajuns living in the Pacific Northwest, we don't have access to anything premade and I was on a time crunch for making gumbo but I'm naturally against roux that doesn't require oil or fat. I decided to give this a try because it's the only thing that had One Day Shipping.Holy crap this really surprised me. It made my best gumbo to date and my fiance and I couldn't stop talking about how nicely it came out. The roux was thick, dark, and exactly what we wanted to make a really nice Thanksgiving gumbo.C'est Bon!

Not as good as a traditional cooked roux, but way easier. It's essentially an instant brown gravy mix, and in that sense, it's useful for more than just Creole cooking. When I'm lazy, I use this for some Creole dishes, but if I'm wanting the real deal or I'm cooking for others, I'll spend the ten minutes or stirring to make a twenty minute blond roux. I've used this with water and it makes a decent gravy, and with soy milk for a creamier gravy. Adding some oil definitely makes a richer gravy, but it'll always have an institutional flavor of processed or prepared foods. If you want a real roux, there is apparently no shortcut.

Being born and raised in Louisiana doesn't mean I can make a good roux. Thankfully I have Tony's to bail me out. I love the Tony Chachere line.

Short on time or don't feel like making a roux, this stuff takes less than 5 minutes to make and tastes damn near the same. The biggest thing I like about it, there is no grease involved! I've already cooked with it several times and there is so much left. I was curious and wanted to try, now it's all I use when I need to cook up a batch. If you're curious as well, just give it a try, you won't be disappointed with the time you save.

I had been making roux from scratch and finally decided to try this mix. Saved me hours on making my gumbo and the flavor and texture was perfect. My family agrees that this was my best homemade gumbo.