Archive for July, 2009

Roux, Part 2…A Yummy, Healthy Alternative

Thursday, July 9th, 2009

While traditional roux is a staple in our culture, so is the fact that this rich diet has caused many health related problems. Here at Tony Chachere’s, we have developed a healthy and delicious alternative to the oil based roux. Our product is called Instant Roux Mix, which is a dry mix.

The cool thing with our Instant Roux Mix is its versatility. You can actually make a very traditional dark roux without any oil. From that point, you can add it to any recipe just as you would with any roux. It can also be sprinkled straight into any gravy while cooking.

Here is one of my favorite applications for our Instant Roux Mix that yields one of the best pot roast that is oh so fantastic, simple and affordable…

Cindy’s Simple Chuck Roast

Here are our ingredients:

3 simple ingredients

3 simple ingredients

1 large chuck roast

Tony Chachere’s Instant Roux Mix

Tony Chachere’s Creole Seasoning

Rub down the chuck roast with both roux mix and seasoning to make a thick coating.

Give your roast a thick coating

Give your roast a thick coating

Place the roast in a slow cooker. Cook on low for 8 to 10 hours until roast falls apart.

Place roast in slow cooker

Place roast in slow cooker

Drain off liquids into a large measuring cup. Place liquid in freezer for about 1 hour and all the fat will come to the top and solidify. Remove the fat layer. Shred roast and return to slow cooker and pour over fat free gravy.

Shred that fork tender roast

Shred that fork tender roast

Turn slow cooker to warm to heat through. Roast may be served over rice for rice and gravy or on sub rolls for the best roast beef poboys!

Roast shown here piled on a wheat roll with Baby Swiss

Roast shown here piled on a wheat roll with Baby Swiss

Pick up yourself a can of our Instant Roux Mix for yourself to experience its rich goodness and versatility.

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

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Posted in Quick and Easy Recipes, Roux and Gravies | 1 Comment »

3 Questions Any Cajun will Ask You….Are you Catholic? Whose ya Momma? Can you make a Roux?

Thursday, July 9th, 2009
My Mom, Carol and Me, Cindy

My Mom, Carol and Me, Cindy

My answers: Yes, I am Catholic, although we have many religious denominations in South Louisiana. My mom’s name is Carol Plaisance Adams, a beautiful, very proud native Cajun French speaking (a dying native tongue of our culture) lady, born and raised on Bayou Lafourche (she is responsible for my love of Cajun cooking). And finally, OF COURSE, I can make a roux…did you not read who’s my momma….

That brings me to our topic….Roux. This is such a large topic, we are going to break it down to two discussions. First, what is a roux?…I am going to keep this simple to laymen terms so the everyday cook understands.

Roux (roo) is a blend of an oil base (butter, meat drippings, vegetable oils, etc.) and flour cooked to different browning points depending on the dish being prepared.

A blond roux is cooked only until the flour taste is cooked out of the combination. This type of roux is often used in white gravies, macaroni and cheese, and bisques, etc. Any sauce or gravy uses this colorless roux if you want thickening without coloring. Also please note, for any roux, you will only get the full thickening effect once the sauce has come to a boil.

A medium tone or often referred to as a “peanut butter” colored roux is used in etouffees, roast gravies, and some lighter colored stews. This colored roux will impart a more developed tone to a sauce or gravy.

A dark roux is the king of Cajun/Creole dishes. Much care must be given when cooking a roux to this state as there is a fine line between dark and burnt. Once you see black specs in your roux it is ruined and you must start over. So keep in mind, low and slow on your heat. Dark rouxs are the reason we have gumbo and fricassee (rich stew).

A rich dark roux, the beginnings of a great gumbo

A rich dark roux, the beginnings of a great gumbo

In the second part of this blog, I will introduce you to a healthy alternative to oil based roux. Tony Chachere’s Instant Roux Mix is so easy to use and flavorful, you will not miss all that fat….stay tuned!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

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Posted in Roux and Gravies | No Comments »

Exactly Why Does Tony Chachere’s Creole Seasoning, Make Everything Taste Great?

Wednesday, July 8th, 2009
Tony Chachere, founder

Tony Chachere, founder

Considering the company Tony Chachere’s Creole Foods, Inc. and myself were born only one year apart, this iconic seasoning has been a part of my entire life. Growing up cooking with my Mom and Grandmother from a very young age on the bayous of South Louisiana, we always had a “little green can” in the cupboard. I can rarely recall a meal cooked without our “Tony’s.” So to me, Tony Chachere’s Creole Seasoning just simply is a staple of every meal and until I came to work for the company in 1995, I never gave that question much thought. That is, until I participated in my first consumer show and a customer wanted to know why is it our seasoning is so much better than any other product on the market. What makes it different?

As the “keeper” of the secret recipe….Here it is….NOT! Got your attention? I knew that would work. All kidding aside, it was at that point I really had a new respect for the founder of our company, Tony Chachere. Not a formally trained Chef, Mr. Tony had an understanding of balancing salt and pepper with just right amount of staple Cajun/Creole seasonings. Nothing fancy, but Oh So Good! He was an innovator of a now top category of retail spices. And trust me, there is no need to mess with perfection, thus, we have maintained his original recipe with high quality spices and careful attention to the make of salt we use. Unfortunately for me, Mr. Tony passed away just short of my interview with the company. Everyone tells me, we would have been great friends. I think his seasoning was an extension of his personality, full of life and a little spicy! We all still miss Mr. Tony, but his spirit lives on in the millions of cans of Tony Chachere’s Creole Seasoning that have been produced.

I have come to the conclusion it is a two part answer to that infamous question I was asked back in 1995. Mr. Tony Chachere, the “Ole Master”, himself and his creative use of Cajun/Creole spices in just the right combination is the reason why Tony Chachere’s Creole Seasoning, Makes Everything Taste Great!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

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Posted in Seasonings, Tony Chachere | No Comments »