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Started By
Message
Where to find Roux...
Posted on 2/20/10 at 3:44 pm
Posted on 2/20/10 at 3:44 pm
Has anyone that lives outside of Louisiana ever found roux at a grocery store? I'm in St. Louis and have no idea where to look...and no I'm not making it myself.
7
Posted on 2/20/10 at 3:46 pm to LSUsbetterthanyou
I've never found any up here, I've had it shipped up.
Posted on 2/20/10 at 3:46 pm to LSUsbetterthanyou
make your own...not hard... heat flour/oil... stir
Posted on 2/20/10 at 3:56 pm to LSUsbetterthanyou
The only way you're going to find roux in St. Louis is if you order it from here. It's not that hard to make
Posted on 2/20/10 at 3:58 pm to yellowfin
I found roux in Atlanta today at the Cajun Meat Company in Marietta. 
While I was there I picked up a couple sausage stuffed quails wrapped in bacon and a few links of Boudin....dinner is going to be good in Georgia tonight!
While I was there I picked up a couple sausage stuffed quails wrapped in bacon and a few links of Boudin....dinner is going to be good in Georgia tonight!
Posted on 2/20/10 at 4:15 pm to LSUsbetterthanyou
Try Whole Foods. WF in Little Rock has roux in a jar.
Posted on 2/20/10 at 4:17 pm to LSUsbetterthanyou
The Roux House?
Posted on 2/20/10 at 4:17 pm to TigerGrl73
I think they have Roux in the seasoning aisle at Wal-Mart Neighborhood market...
Posted on 2/20/10 at 4:18 pm to LSUsbetterthanyou
quote:
and no I'm not making it myself.
Terrible.
The Microwave Mac and Cheese generation.
And people wonder why culture's die.
Posted on 2/20/10 at 4:22 pm to LSwhoDat
Will never understand how people use roux in a jar.
Just put some flour in some hot oil and stir until it turns the color of coffee with a lot of milk in it. Then add whatever else you are cooking to the roux.
You could even sautee your foods first add extra oil then add the flour.
I mean if your buying roux then youre cooking so why not just make this two step thing yourself?
Just put some flour in some hot oil and stir until it turns the color of coffee with a lot of milk in it. Then add whatever else you are cooking to the roux.
You could even sautee your foods first add extra oil then add the flour.
I mean if your buying roux then youre cooking so why not just make this two step thing yourself?
Posted on 2/20/10 at 4:47 pm to Napoleon
quote:
Will never understand how people use roux in a jar.
Me neither, and especially while we are sitting here talking you can make a roux in the oven simply by stirring every ten minutes for about 45min to and hour, and better than anything you can get in a flippin jar.
Posted on 2/20/10 at 5:13 pm to AtlBrett
quote:
Cajun Meat Company
Is their boudin any good? They make it themselves?
Posted on 2/20/10 at 5:15 pm to Mike da Tigah
I always made my own until I ate some gumbo a neighbor made with a jar roux. I did the same a few weeks ago. Could not taste the difference. For 5 bucks I will never make my roux again. Tastes the same. It's flour and oil for crying out loud.
Posted on 2/20/10 at 5:21 pm to Crawdaddy
quote:
It's flour and oil for crying out loud.
It's flour and fat, which could be butter or oil or bacon fat, depending upon what you're making, and the taste isn't the same in my book.
Posted on 2/20/10 at 5:24 pm to Mike da Tigah
quote:
Is their boudin any good? They make it themselves?
Yes and Yes.
Posted on 2/20/10 at 5:28 pm to Crawdaddy
maybe so but the gumbos I had were damn good. So good I would not waste an hour of my time making one.
I will however make one for my etouffee. Lighter in color so it is a bit quicker.
I will however make one for my etouffee. Lighter in color so it is a bit quicker.
Posted on 2/20/10 at 5:32 pm to LSUsbetterthanyou
Takes 20 minutes to make your own.
Posted on 2/20/10 at 5:36 pm to Crawdaddy
quote:
maybe so but the gumbos I had were damn good. So good I would not waste an hour of my time making one.
I'm just a traditionalist Crawdaddy, but I will say this. The difference in a good gumbo and a great gumbo IMO also has a great deal to do with whether you use store bought stock or homemade chicken stock. That's what puts it over the top, besides the hen and top notch andouille.
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