Ragin Cajun Light Roux

Ragin Cajun Light Roux

Ragin Cajun

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Details

Ragin' Cajun Fixin's Famous Light Roux is as close as you'll get to making your own, without burning the first batch. It's famous because our customers say so and we're glad you've decided to join us. Roux is the essential ingredient to making a rich gumbo and can also be
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Ingredients

Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Soybean Oil, TBHQ & Citric Acid (to Preserve Freshness).

Directions

Chicken & Sausage Gumbo: Bring 3 quarts of water to a boil in a 5 quart pot. In a separate skillet add 1/4 cup of vegetable oil & saute 1/2 cup bell peppers, 1-1/2 cups chopped onions, 4 pieces chopped garlic & 1/2 cup chopped celery. Dissolve 1 cup of Ragin Cajun's Light Roux (1/2 jar) with vegetables (Note: If roux seems hard, just work it out of the jar a little at a time with a sturdy spoon). Remove from fire and stir into boiling water. Cut & season one medium chicken & 1 lb of your favorite smoked sausage and add to boiling water, season water to taste with Cajun seasoning. Cook on a low boil for 45 minutes. Add 2 tablespoons of chopped green onions & cook for 15 minutes or until chicken is fully cooked. Serve over steamed rice. (Serves 6-8). Options: Use okra and file as desired. Seafood Gumbo: Prepare roux, water & vegetables the same as for the Chicken & Sausage Gumbo recipe on this label. Add 1 lb of crab meat & 1 lb of shrimp to boiling water and season to taste with Cajun seasoning. Cook on low boil for 15 minutes, then add 2 tablespoons of chopped green onions & cook for 15 more minutes. Serve over steamed rice. (Serves 6-8). Options: Use other favorite seafood's. Use okra and file as desired. Refrigerate after opening.

Always refer to the actual package for the most accurate information