Savoie's, Bootsie's, Kary's, Richard's...
The art to making roux from scratch is not to burn it. Not in the mood to make one from scratch, try purchasing one of our many "already made" roux mixes below. You can't go wrong!
Description: Making brown gravy is easy when you use Tony Chachere's Instant Roux Mix. You can also make roux, the base for gumbo, in seconds. Simply add water to this lightly seasoned mix and simmer to desired consistency. FAT FREE.
Unit Size: 10 oz. (283.5g)
TONY'S UNBELIEVABLE ROUX Steps: Over medium heat, whisk 1 cup Tony Chachere's? Roux and Gravy Mix with 2 cups cool water. Bring to a boil. After mixture begins to thicken, remove from heat. Continue to stir until well mixed.
TONY'S EASY BROWN GRAVY Steps: Mix 2 tablespoons Tony Chachere's? Roux and Gravy Mix with 1 cup cool water. On stove top, bring water to a boil in a small saucepan. Reduce heat and cook 1 minute to thicken. Stir and serve over rice, potatoes, pasta or meats. Yields 6 servings.
TONY'S EASY GUMBO Ingredients: 1 bell pepper, chopped 1 large onion, chopped 3 ribs celery, chopped 1/4 teaspoon minced garlic 10 cups cool water 1 cup Tony Chachere's Roux & Gravy Mix 2 to 3 lbs. chicken pieces and 1/2 lb. sliced smoked sausage OR 1 lb. shrimp and 1 lb. crab meat Tony Chachere's Famous Creole Seasoning CHICKEN & SAUSAGE GUMBO In a stockpot coated with cooking spray, sauté vegetables until soft. In the same pot, prepare Tony's Unbelievable Roux. Add remaining water. Add chicken and sausage, bring to a boil, then reduce heat. Simmer until chicken is tender. Season gumbo to taste with Tony Chachere's Creole Seasoning. Ladle gumbo over steamed rice and garnish with chopped green onions and Tony Chachere's Gumbo Filé. Yields 8-10 servings. SEAFOOD GUMBO In a stockpot coated with cooking spray, sauté egetables until soft. In the same pot, prepare Tony's Unbelievable Roux. Add remaining water. Bring roux mixture to a boil, then reduce heat and simmer 15 minutes. Add seafood and return to a simmer for 15 minutes. Season gumbo to taste with Tony Chachere's Creole Seasoning. Ladle gumbo over steamed rice and garnish with chopped green onions and Tony Chachere's Gumbo Filé. Yields 8-10 servings.
Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.Learn More