Hard to understand with the music.

Kary's Roux is the only jarred roux to use (and why make it yourself since this one's so good?).

Thanks for video

I had no idea you discard the oil

Nope-Nope and Nope.... I've been making roux since I was about 12 years old (about 55 years now) and recently decided to try it after a friend of mine told me about it. I'm still trying to get that nasty taste out of my mouth! I'll stick to making it myself as always. I ruined a pot of chicken and sausage gumbo. Dumped it along with the rest of that crap in a jar.

Born and raised BR here; my entire family swears by Kary’s roux and recommends it to anyone who doesn't want to or can't make their own roux.

Is the dry powder roux good too? Its bright color has me nervous. I don't want a bright colored gumbo

I can get your rue here in Texas. But I can not get your pig stand anywhere. I miss home so much. It is hard to even find a good sausage here to make gumbo in its gumbo season... You sell your route to HEB Please sell your pig stand there too

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I just bought this roux! Looking forward to trying it. I knew a lady years ago who always chopped up all her vegetables and sautéed them in either a hint of butter or oil and then she added in the roux. She would stir the roux around in the vegetables until it dissolved, for about 3-5 minutes and then she added in the hot water. Her gumbo came out perfect every time so I can’t help but wonder if her method is a common way that a lot of other people incorporate their roux as well. I have no idea how much of the roux to use if I’m using 6 cups of broth.

I use jar roux. Made gumbo last thursday and again today. Wife loves my gumbo

The Cajun Ninjas is much better

We need Kary’s boxed roux at Walmarts all over Houston. It’s my go-to. I have to drive almost to Beaumont to get it.

I have a pound of sausage and ONLY one pound chicken so I am going to make half a recipe. Does that sound right or should I go ahead and keep all the other ingredients the same- I'll just have less meat...? Thanks for the video.

Just wondering. My moms from Ville Platte also.i spent some time there when I was young. My question is ,why did you leave out part of the trinity, the celery?

How long does the gumbo last ?

That shit look watery and bland! It’s also not gumbo without okra and the trinity. This is what we call gentrified gumbo all the look but none of the soul

I always put hot boiling water in the roux the oil has never been to oily..i love this roux days me a lot of time and love the taste

Is chopped celery not an ingredient in gumbo? I thought the Louisiana holy trinity was in all gumbos

What temp to cook or bake at

So there is no seafood in it? It is just the base?

did you use one of the potatoes to record this video? :-) lol recipe was super yum, thanks for posting it

how much Roux to 4 quarts of water?

I use this roux my aunt told me about it. My mom and her two sisters are from Ville Platte, LA

I love Pig Stand Basting sauce, Barbecue Sauce and Old Smokey Grills. This is an awesome video.

Hey bud how much of the roux ya use about half the jar was just wondering cause im make this sunday and all yall stuff is top notch awesome bud.

Love Kary’s Roux! It’s a staple at our house. Glad to see a new video posted.

He said he used half the jar of roux but, he didn't say how much water he used. How much water was used?

Going try this now something fast and simple

The only roux I use is karys . If I can't find it I will just cook my own roux.

Can i brown the meat and then add it?

Hello I just sent yall a email on your website. This looks awesome.

Gumbo weather kicking off!

Let me ask you a question brother. By using the ground meats, is there much oil from the ground beef ? Is the dish oily tasting ? Thank for your time and response.

How Can I order some Queen Bee Season? Walmart Use to carry it. I miss it.

How can I order that Queen Bee Season?

I'm a big fan of Kary's roux.

Turned out great! This is a much more simplified recipe from what I used to do.. my wife is from Ville Platte so we've always got a supply of Karys Roux!

Iv had an unopened jar of your Riux in my pantry for at least two years maybe three. Is it still good?

This mix is great! Hard to find good gumbo when you leave home, especially if you're not the greatest cook. I've always had a very hard time making the roux on my own and it was a 50/50 shot if I was successful. With the dry roux, I've been able to have a very good gumbo, without being back home in Louisiana. I will have seafood shipped from Louisiana to NC to really get that authentic taste, only found in Louisiana.

Thank you for posting this. Do you use the oil on top of the jar? You said 'discard it'. I have mixed the oil and the roux all together like a jar of peanut butter, but the result is a very oily roux. Can you tell me if you do not use the oil in the jar?

What size pot were you using?

I would have added the whole jar of roux. that was not good instructions for someone who likes gumbo but has never made it

Are you part of the original Kary roux family?

Do you refrigerate the left over?

Just purchased 9 jars of Kary’s Roux ! Hope it’s as good as it look 👀. I hate making Roux but I make a lot of Gumbo in the fall and winter for friends and family.