Your Way Cuisines has two jar roux available.
Each Your Way Cuisines roux makes delicious entrees!
Since I love Cajun cooking I was delighted to find this gluten free roux. Not only is it gluten free but it contains coconut oil! Once I had tasted a sample of the Chicken and Sausage Gumbo at the Gluten and Allergen Free Wellness event I knew I needed to let others know about this product. A good roux is a talent to make, a gluten free roux is even more difficult but Kristie Buford has definitely perfected the process.
On the Your Way Cuisines website (www.yourwaycuisines.com) you will find Kristie’s story (a must read!), a listing of where to find the products (in addition to information for online ordering), helpful links, and recipes. I used the Chicken and Sausage gumbo with my sorghum roux. The gumbo was very good and my children even compared it to their Dad’s ‘from scratch’ gumbo —this is a very high compliment in our family!
After Thanksgiving Turkey/Chicken & Sausage Gumbo
- 1 Whole Turkey and meat (uncooked or cooked leftovers)
- 1 8oz Jar Sorghum or Corn Roux
- 2 lbs boneless turkey meat
- 1 lb boneless skinless chicken thighs (optional)
- 1 lb Gluten -Free Sausage
- 1 32 oz Unsalted Kitchen Basics Chicken Stock
- 1 1/4 gallon Water
- 1 Lg Onion
- 1 Cup Green Onions (Chopped)
- GF Cajun Seasoning Mix
- Use leftover Turkey bones and meat from Thanksgiving. Place the entire cooked turkey bones in 1 ¼ gallons of water in a stock pot. Bring to a slow boil for 45 minutes. Strain juice from bones as stock, set aside. Cut turkey meat (add Cajun seasoning) and sausage into desired size. Uncap and heat roux in microwave for 30 seconds (if in solid form) to loosen. Pour roux in the stock pot; add one onion, briefly sauté over medium heat. Add Chicken Stock and Turkey Stock. Incorporate well and cook uncovered on slow boil for 1 hour. Then add Sausage, cook for 1 hour. As gumbo cooks skim all excess oil off the top. If needed, add uncooked seasoned skinless, boneless chicken or turkey, cook for another 30-45 minutes or until tender. (Add cooked Turkey 20 minutes after uncooked meat is added). Remove from heat and add 1 bunch of chopped green onions. Cover for 10 minutes. Season to taste. Add addition water for your liking as it is being cooked. Hope you enjoy!
The Pop’s Famous Pot Roast recipe was my choice for the corn roux– with a venison roast. It was absolutely delicious and there was no concern with making a gravy after getting the meat out of the pot. The gravy was ready to be served! This is especially an important factor for me when serving a crowd. In the past I have had the meat cook till almost time to serve, then used the meat juices to make a gravy. This takes time and attention away from company right before serving the meal. Kristie’s recipe eliminates this problem and makes a venison roast delicious.
Pop's Famous Pot Roast w/ GF Mushroom Gravy
- 1 onion
- 1 bell pepper
- 1 32 oz Kitchen Basics Beef Stock or GF Beef Broth
- 2 cups water
- 3 13 oz cans whole button mushrooms
- 1 medium size under-blade beef roast ( 2 lb / 2 inches thick)
- 1/3 cup of Your Way Cuisines Corn Roux ¼ cup onion tops ( chopped fine)
- ¼ cup bell pepper
- ¼ cup parsley
- ¼ cup olive oil
- 1 BLACK IRON POT with lid (very important)
- garlic powder or ( 3 whole colves)
- salt (sea salt) black pepper
- red pepper
- step 1: season roast ( salt/black pepper)
- step 2: rub roast with olive oil
- step 3: brown roast in Black Iron Pot on both sides until very dark -- (this gives the meat the flavor)
- step 4: After browning roast, take it out of the pot and place it in a dish or pan
- step 5: In BIP brown your onions/ bellpeppers/garlic in corn roux
- step 6: Add the beef stock/broth and 2 cups of water - cook your roux for 1 hour
- step 7: put the roast back in the pot and and add the mushrooms
- step 8: while waiting for the roast to come back up to heat ( gravy to a boil ) warm the oven to 350 degrees
- step 9: put the lid on the pot and place it in the oven and cook for 1 ½ -2 hrs check for tenderness after 1 ½ hr ( some roast may take more time)
- step 10: after roast is tender, add the parsley / onion tops ( put lid back on the pot and back in the oven) turn the oven off
Order your roux now from Your Way Cuisines for Kristie’s After Thanksgiving Turkey/ Chicken & Sausage gumbo. I certainly look forward to trying this recipe next!
In addition to being gluten free, there are 40 calories less per serving than regular traditional roux in a jar. Each roux only has 5 grams of carbs. The sorghum roux has additional protein and fiber making it great for diabetics! The shelf life of the roux is 2 years and once opened it can be stored in the refrigerator for 6 months. If your recipe only calls for 2 or 3 tablespoons you can microwave the roux, measure what you need then refrigerate the remainder. Kristie recommends the corn roux for round steak, wild game and hearty stew; the sorghum roux for chicken and seafood dishes; both are great for gumbos. One 8 oz jar makes approximately one gallon of gumbo.