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Roux has two options: Scratch roux can be made by mixing 1⁄2 cup oil and flour and cooking very slowly for 2 - 2.5 hours being careful not to burn it I have started using Tony Chachere’s Instant Roux mix This hearty soup will fill your tank. Add any meat or seafood to make it extra special. The bayou will be proud.


  • 1 medium size onion
  • 4-5 stalks of celery
  • 3-4 garlic cloves
  • Chop finely and sauté in olive oil
  • 1 can of chicken broth in the pot diluted with water
  • Add the celery, onion and garlic to the pot
  • 1 large can of whole tomatoes chopped in food processor or blender
  • 1⁄4 cup of Worcestershire Sauce
  • Salt and Pepper to taste
  • Dash of Tabasco
  • Add desired meat or seafood to pot and bring to boil
  • Turn heat down and simmer making sure to keep plenty of liquid.
  • Serve over rice

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