SAVOIE'S Dark Roux for Gumbo & Gravies, 2 x 16 oz Jars — Old Fashioned, Ready-to-Use

Savoie's Old Fashioned Dark Roux delivers two ready-to-use 16 oz jars of deeply browned roux to build authentic Louisiana-style gumbo, stews, gravies and sauces without starting flour and oil from scratch.

If you cook Louisiana, Cajun or Creole recipes regularly, having a dependable dark roux on the pantry shelf speeds dinner and stabilizes results. This pack of two jars provides concentrated brown roux made from enriched wheat flour and vegetable oils so you can focus on stock, proteins and seasoning instead of long roux-cooking times. The jarred base is intended to be mixed into your pot as the foundation — not a finished gumbo — which gives you full control over ingredients and seasoning while preserving the deep color and toasted, nutty backbone classic to dark gumbo and brown gravies.

How do I use this dark roux when making gumbo?

Scoop the amount you need into a hot pot and use it as the flavor- and thickening-base for gumbo. For smoother integration, pre-dissolve the roux in a little cold water or broth, then add to simmering stock and stir until incorporated. Adjust quantity to control thickness and color.

• Start with a few tablespoons for light thickening, increase for darker color and body.
• Dissolve in cold liquid for clump-free blending.
• Add after stock is hot to prevent raw flour taste.
• Pair with the holy trinity (onion, celery, bell pepper) and proteins like shrimp, chicken or sausage.

What dishes benefit most from Savoie's dark roux?

Any recipe that needs a rich, toasted base and thicker mouthfeel will benefit: seafood and chicken-and-sausage gumbos, brown gravy, smothered meats, rice dishes and hearty stews. Because this is a roux concentrate, you build the final dish with your desired meats, vegetables and seasonings.

• Seafood gumbo: lends deep color and savory backbone.
• Brown gravy and fricassee: quick thickening with roast-like notes.
• Rice and one-pot meals: adds body and toasted flavor across servings.
• Holiday or large-batch pots: two jars cover repeated or larger cooks.

How should I store and portion the jarred roux?

Keep unopened jars in the pantry at room temperature. Once opened, reseal and refrigerate to maintain freshness; use within a reasonable time per label. Portion with a spoon, measuring the roux by tablespoons to control thickness and color intensity.

• Unopened: store in a cool, dry pantry.
• Opened: reseal and refrigerate; use soon for best flavor.
• Measure: tablespoons or weight for recipe consistency.
• Two-jar pack: useful for frequent cooks or larger gatherings.

Who is this for? Home cooks who want the authentic toasted flavor and deep color of a dark roux without the time-consuming step of browning flour and oil will appreciate these Savoie's jars. It suits busy households that prepare Cajun or Creole meals regularly, cooks tackling large pots for family dinners or holidays, and anyone who prefers to assemble their own gumbo, stews and gravies from scratch ingredients but needs a reliable roux backbone. Note: this product contains wheat and is a roux base rather than a ready-to-serve gumbo, so plan your proteins and seasonings separately.

Key features at a glance:

• Two 16 oz jars deliver repeat uses for family-size pots and multiple meals.
• Pre-browned dark roux adds nutty, savory depth and thickening power.
• Easy to blend—can be dissolved into cold liquid before adding to hot stock.
• Made with enriched wheat flour, vegetable oil and hydrogenated palm oil; labeled no cholesterol and 0% trans fats.

Ingredients

Old Fashion Roux