Product photo of a Ragin' Cajun white 1-gallon pail of Authentic Roux from Acadiana Kitchens in Lafayette, Louisiana, featuring a red and yellow label with an alligator chef, the Louisiana state outline, and a depiction of dark brown roux in a pot
Photograph of a traditional Cajun or Creole shrimp gumbo featuring plump pink shrimp a rich dark roux and fluffy white rice garnished with vibrant green herbs
Product label detailing Nutrition Facts showing 100 calories, 6g total fat, and 0g sugars per 1 tablespoon serving

Ragin' Cajun Authentic Roux 1 Gallon - Food Service

$39.99 USD $49.99 USD
$39.99 USD
$37.99 USD

Auto-renews, skip or cancel anytime.

To add to cart, go to the product page and select a purchase option

Product Description:

Ragin' Cajun Authentic Roux is as close as you'll get to make 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 used to flavor stews and gravies. Easy to Use. Hand-crafted in Lafayette, Louisiana.

Gumbo Recipe (using 1 Cup of Ragin’ Cajun Authentic Roux to Make 1 Gallon of Finished Gumbo): Sautée 1/2 cup bell peppers, 1-1/2 cups chopped onions, 4 cloves chopped garlic and 1/2 cup chopped celery with 1/4 cup of butter in a 5 quart pot. Add 3 quarts of water and bring to boil. Stir in 1 cup of Ragin’ Cajun Authentic Roux, 2 lbs of chicken and 1 lb smoked sausage. Season with Ragin' Cajun Original Seasoning. Cook on low boil for 45 minutes and stir occasionally while cooking. Serve over rice. Serves 6-8.

1 CUP = 1 GALLON OF FINISHED GUMBO

1 PAIL = 16 GALLONS OF FINISHED GUMBO

Additional Uses: Mix Ragin’ Cajun Authentic Roux with your favorite beef or chicken stock and add Ragin’ Cajun ‘The Original’ Seasoning to make THE GREATEST GRAVY for any and every type of meal.

Ingredients: Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Soybean Oil, TBHQ & Citric Acid (to preserve freshness)

 

Recipe Highlight

  • 1/4 Vegetable Oil
  • 1/2 cup of bell peppers
  • 1 1/2 cups of chopped onions
  • 4 cloves of chopped garlic
  • 1/2 cup of chopped celery
  • Ragin' Cajun Authentic Roux
  • Chicken
  • 1 lb smoked sausage
  • Ragin’ Cajun All Purpose Original Seasoning
  • 2 tablespoons of chopped green onions

Cooked with white rice

  1. Bring 3 quarts of water to a boil in a 5 quart pot. In a separate skillet add ¼ cup of vegetable oil & sauté ½ cup bell peppers, 1½ cups chopped onions, 4 cloves chopped garlic & ½ cup chopped celery.
  2. Dissolve 1 cup of Ragin’ Cajun Authentic Roux (½ 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.
  3. Cut & season one medium chicken & 1 lb. of your favorite smoked sausage and add to boiling water, season water to taste with Ragin' Cajun THE ORIGINAL 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.
  4. Serve over steamed rice. Serves 6-8
  • 1/4 Vegetable Oil
  • 1/2 cup of bell peppers
  • 1 1/2 cups of chopped onions
  • 4 cloves of chopped garlic
  • 1/2 cup of chopped celery
  • Ragin' Cajun Authentic Roux
  • 1 lb shrimp
  • 1 lb crab meat
  • Ragin’ Cajun THE ORIGINAL Cajun Seasoning
  • 2 tablespoons of chopped green onions

Cooked with white rice

  1. Bring 3 quarts of water to a boil in a 5 quart pot. In a separate skillet add ¼ cup of oil or vegetable & sauté ½ cup bell peppers, 1½ cups chopped onions, 4 cloves chopped garlic & ½ cup chopped celery.
  2. Dissolve 1 cup of Ragin’ Cajun Authentic Roux (½ 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.
  3. Add 1 lb. of crab meat & 1 lb of shrimp to boiling water and season to taste with Ragin’ Cajun All Purpose Original Seasoning. Cook on low boil for 15 minutes, then add 2 tablespoons of chopped green onions & cook for 15 more minutes.
  4. Serve over steamed rice. Serves 6-8