Savoie's Light Roux 16 oz
⚜️ The CajunFood.com Promise
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Description
Unit Size: 16 oz. (1 lbs.)
Recipes: Savoie's Authentic Seafood Gumbo
Ingredients:
- 3 quarts water
- 4 heaping tablespoons of Savoie's Roux
- 2 lbs. fresh peeled shrimp
- 1 can or 1 lb. fresh crabmeat
- 1 lb. crawfish (if desired)
- 1 pint oysters
- 1 large onion
- 1 bell pepper
- 2 garlic pods
- 2 celery stalks
- 1/2 cup diced green onions
- 1/2 cup chopped parsley
Steps:
- Dissolve roux in water over medium heat and let boil for 1/2 hour.
- Add chopped vegetables and cook over low heat for 1/2 hour.
- Add all seafood, chopped green onion and parsley and simmer for 15 minutes.
- Serve over cooked rice in Tabasco® Gumbo Bowls.
Details
- SKU
- 076609000529
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Customer Reviews for Savoie's Light Roux 16 oz
Tastes exactly like Saturday mornings in Lafayette!
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Arrived rock solid, unmatched flavor
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
100% Authentic Bayou Quality
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.