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Looks like someone knows what they are talking about, except maybe for > anyone who tells you that they can tell the difference is a liar I tried jarred once

Looks like someone knows what they are talking about, except maybe for > anyone who tells you that they can tell the difference is a liar I tried jarred once and there was a distinct difference. Maybe it had gone bad, I don't know, but it was enough for me to swear it off. Besides, roux is part of the process that I thoroughly enjoy. > The tomatoes add nothing to the dish but sour flavors and wetter rice. We grew up on Cajun food, but my dad (who was already the black sheep) would add tomatoes to everything. I do this as well, so I might be a bit of a heretic. The only meat mixing we do is with the sausage.

MisterBastahrd 3y ago
All those bottles of Kary's and Savoie's are not selling themselves to old Cajun ladies. But yeah, you might have gotten a skunky bottle given that the oil can technically go bad. Roux is something I do by hand if I have the time, but I don't sweat it otherwise. There's a methodology for doing it bulk in the oven I haven't tried yet. The tomatoes thing was mostly just me remembering what Kenji did to jambalaya on Serious Eats here https://www.seriouseats.com/creole-style-red-jambalaya-chicken-sausage-shrimp-recipe https://www.seriouseats.com/creole-style-red-jambalaya-chick.... That pot would be laughed out of any football game south of I-10. It's so wet that it's gross.
- brodouevencode 3y ago
  I tried it in the oven and it went south, quick. It looked like chunky store bought brown gravy - a complete mess.
- unwind 3y ago
  Uh that recipe/article is credited to Daniel Gritzer, not Kenji. You might not agree with it, but at least blame the right chef. :)
- neverartful 3y ago
  Never thought I'd see mention of Kary's and Savoie's roux on this site. Nice surprise. I'm from south Louisiana and everyone in my family uses roux from a jar. Do yourself a favor and get the dry roux (without the oil). It doesn't go bad and makes a delicious gumbo. Oh, and the thought of tomatoes in a gumbo is hideous and nasty. Don't do that.
  - selimthegrim 3y ago
    Pat’s isn’t terrible either, at least as good as Savoie’s.

MisterBastahrd 3y ago

All those bottles of Kary's and Savoie's are not selling themselves to old Cajun ladies. But yeah, you might have gotten a skunky bottle given that the oil can technically go bad. Roux is something I do by hand if I have the time, but I don't sweat it otherwise. There's a methodology for doing it bulk in the oven I haven't tried yet. The tomatoes thing was mostly just me remembering what Kenji did to jambalaya on Serious Eats here https://www.seriouseats.com/creole-style-red-jambalaya-chicken-sausage-shrimp-recipe https://www.seriouseats.com/creole-style-red-jambalaya-chick.... That pot would be laughed out of any football game south of I-10. It's so wet that it's gross.

brodouevencode 3y ago
I tried it in the oven and it went south, quick. It looked like chunky store bought brown gravy - a complete mess.
unwind 3y ago
Uh that recipe/article is credited to Daniel Gritzer, not Kenji. You might not agree with it, but at least blame the right chef. :)
neverartful 3y ago
Never thought I'd see mention of Kary's and Savoie's roux on this site. Nice surprise. I'm from south Louisiana and everyone in my family uses roux from a jar. Do yourself a favor and get the dry roux (without the oil). It doesn't go bad and makes a delicious gumbo. Oh, and the thought of tomatoes in a gumbo is hideous and nasty. Don't do that.
- selimthegrim 3y ago
  Pat’s isn’t terrible either, at least as good as Savoie’s.