Jar roux help

Use the whole jar. Live like tomorrow doesn't exist.

Add a little at a time until you get the consistency you want

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The Savoie's site has a recipe which calls for 4 T per 4 quarts of water.

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With that little amount or roux, you are going to have a medium brown pot of soupy dishwater.

I make a lot of gumbo and use no less than a quart jar, often more, when cooking in bulk of 3-4 gallons.

I really don't rely on the roux to thicken it like I want my end results to be and use stewed okra when doing chicken/andouille gumbo.

If doing a seafood gumbo without okra, I'll thicken the sauce with a bit of corn starch mixed with water right at the end of cook time. It doesn't alter the taste and thickens the gravy nicely.


ETA: And to be clear, I make my own roux in bulk and save it for use when needed. No store-bought roux for me.

A jar is 2 cups of roux, if you're using the small jar.
2 gallons of gumbo would be 32 cups.

So, if you use the whole jar, your roux to stock ratio could be as much as 16 to 1. It could be thicker than that because we're not counting the volume of the meat in the gumbo.

That is a medium amount of roux to stock.

It has the directions on the jar

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With that little amount or roux, you are going to have a medium brown pot of soupy dishwater.

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As I said, I have no idea how that would work. I make my own. 4 T of my roux would not be enough. I don't know if jarred roux is thicker. It looks pretty thick like it's heavier on the flour.

I’m in the same boat as Kim jung a few posters ahead of this post. I use 1 jar for 6 qts of roux. It comes out a dark soupy consistency and that is what gumbo should be. When it gets thick, it starts turning into stew.

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Am I the only one here that prefers a thinner gumbo?

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I don’t care for thick gumbo. Not quite as thin as chicken noodle soup. I like just a little body and very dark roux.

I use about 3/4 of the jar for a 4 quart gumbo. I like it thick