Roux in a jar

p40401303Seen 0n my local supermarket shelves:  four different brands of roux in a jar, available in both light and dark, dry and oily versions–if you’re in  a hurry or making  a large quantity, jarred roux can be a real help.  I’m not generally a fan of convenience foods, but if roux-in-a-jar keeps people in the kitchen making gumbo, shrimp stew, and roux peas & beans, it’s a good thing.

So what ARE roux peas?  (No giggling, French speakers.)  Simply put:  petit pois peas cooked in a roux, with a little onion & garlic.  Tiny baby green limas are especially tasty in a light roux, with a few caramelized pearl onions tossed in for good measure.  Delicious with roasted meats or served over rice, roux peas are precisely the sort of cajun home cooking that never makes it to restaurants.

Advertisements

10 thoughts on “Roux in a jar

    • Shrimp stew is delicious! In bayou country, seafood “stews” refer mostly to dishes composed of a chosen seafood (raw shrimp, peeled cooked crawfish, crabmeat), plus roux, the trinity (onion, bell pepper, celery), garlic, seafood stock or water, and seasonings like parsley, green onions, cayenne pepper, salt, and a little acid (either from tomato or a judicious squeeze of lemon juice). Here’s a link to a John Folse recipe, which is representative of the genre. Shrimp stew is served over cooked rice, and it is usually a light to medium brown in color (less brown than a gumbo).

    • You can make roux whatever color you’d like, depending on your preference. Darker rouxs have a more pronounced, browned, nutty flavor, but their thickening power is lessened slightly (so you need a little more of a dark roux than you would a lighter one). The oil-less dry flour roux (it’s just browned flour) will thicken a dish just like the oil-based roux, but without the fat. This can be good or bad, depending on your needs: healthy, but the mouthfeel of the resulting dish is not as lush or creamy.

      Which roux to use is a matter of personal preference, cooking style, and tradition.

  1. Pingback: Death Valley Roux « Bouillie

  2. Hello,
    I live in the Dallas/Ft. Worth area and use to be able to get the “dry” Roux at a local grocery store. It has closed. Is the “dry” Roux available in this area?

  3. I make my grandmother roux, most of the time when I ran out of money. Since I know how to do it, how can I preserve left overs?

    • I would portion the roux out into 1/2 cup or 1 cup containers and then freeze it. To use frozen roux, defrost in the fridge or zap in the microwave on the defrost setting for 15-30 seconds. Be careful when reheating frozen roux, as ice crystals can form that may cause it to spatter a bit as it heats up.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s