Back on the floor level the cans are getting ready to be filled.

They are filled, sealed, flipped and pushed along their way to be bundled into cases.

They get wrapped and pushed out for stacking on a pallet.

The pallet is then wrapped and pushed into the warehouse waiting for an order to your local grocery store.

Next week I will give you all of the info on the Jambalaya side of things.

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

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

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

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

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

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

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

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