November 12, 2013

Your Way Cuisines Review

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 ( 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!
ywccorn 8 oz (yourwaycuisinesgumbo


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.
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.

Enter the Your Way Cuisines giveaway now!

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