Southern™ BBQ Cajun Gumbo Base & Roux The basis of most Cajun & Creole dishes and a number of sauces is the roux. This combination of flour and oil makes Cajun food taste how it is supposed to taste, but the method of making a roux baffles many cooks.

The first rule of roux is patience. When starting a roux a must is plenty of time.  A good roux is not hurried and the cook simply must stay with the project until it is complete. ... But we have taken all the time and work out of making that perfect roux.

This thick and rich roux is a vital element in kitchens across Cajun country. For use in gumbo, stew, fricassee, jambalaya, sauce picanté and brown or red sauces.