Do you think I'll ruin my gumbo if....

[JudiB]

I use Tony Chachere's instant roux instead of real roux? :( I'm trying to cut back on the fat with the roux.... but I hate to ruin my turkey/andouille gumbo.

[Panama Hat]

Try it and let us know. I've never used it. I wouldn't want to ruin my roux.

[JudiB]

rofl, thanks a LOT panama! :p

[Dilfan]

You could try roux flour instead of a roux. A friend of mine made up a batch a while back and used it in all sorts of dishes.
I've never used it, but all she did was brown flour in a dry pan. She said it took a while, with constant stirring, but when I tasted her gumbo, I really couldn't tell that she didn't use a regular roux.
I also understand that if stored in a glass bottle in the fridge, it will last for months!

[fine66]

JudiB -
I use the Roux & Gravy Mix all the time. Never had any complaints from my family.

[kimmiethebeadwench]

I used the Tony's instant for a gumbo z'herbes a couple months ago and I was amazed at how well it worked.

[JudiB]

Well, I used it, and it was very good! It was turkey andouille, and I added some okra. Yum.

Now my day will be complete if I can stay awake for this football game to be over... and enjoy the hour long "The Office". :D