How to get the roux out of the jar?

Our favorite way to take roux out of the jar to use in our favorite Cajun dishes!

[@benicio1967]

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.

[@AllyourBase3]

I had no idea you discard the oil

[@cynthiaferruso7933]

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

[@Nolasusan1]

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?

[@karysrouxpigstandbar-b-qsa1337]

HI! Thank you for using our roux! Personally, I don't mix the oil back into the roux. Some customers like to do this, but I prefer to have less oil in my dishes cooked with roux. Thank you!

[@CookingWithTheCajun]

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

[@nancygoins564]

Do you refrigerate the left over?

[@karysrouxpigstandbar-b-qsa1337]

Kary's Original Roux does not need to be refrigerated even after being opened. It is best to store it out of direct sunlight like in a pantry. Thank you for using our roux!

[@Mike-dp8gp]

Are you part of the original Kary roux family?

[@karysrouxpigstandbar-b-qsa1337]

Hi Mike! Kary's Roux is still owned and operated by the original owner and his family. Thank you!

[@vietnamvet6474]

how much Roux to 4 quarts of water?

[@gnjkennard7871]

I use 1/2 a jar.

[@bim5461]

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.