When you have to make a roux, and have babies..it's allmost allways a disaster, that's when I discovered premade roux. Honey, a burnt roux is not something you want in your house.
Then I realized, none noticed when I'd switched. (except my mother in law..long story, short: Mom: cant't make a roux? Yes I can, do you want to take care of the kids while I do? Mom: no, I'll just make the roux.)
This weekend I made a gumbo for 60 people. Boiled the chickens (4) deboned..sauteed the sausage to get some fat out etc... and put it all together with a HUGE jar of roux.
The oldest, self proclaimed cook there declared it 'perfect'.
I also used fresh chopped Guidry's veggies..
and a sprip of rosemary and 5 thymes. it was a really good gumbo.
I can do it the long way, but I think it's almost as good the short way. And the difference is not in the roux, but in the broth..whether I cook the chicken myself of cheat. I like it better when I cook the chicken, but if you're in a big hurry I don't think it's a huge thing.
For seafood, it's a good thing to have a seafood stock on hand. I have to make mine because I don't have a food store handy that keeps that. I also do everything from scratch with a seafood gumbo..including roux. It has to do with how much money I'm spending I guess. To do a seafood gumbo right cost me about 200 bucks for 20 people. lump crab is 25/lb..
Do you make your roux? has anyone been able to tell the difference?
I think the jar stuff is the best thing on the cajun market, but now I have teenagers fighting. get back to you.
edit: usual stuff.
Edited by highchef, 16 December 2008 - 10:35 AM.