Monday, September 30, 2013

Aimee’s Chicken Pot Pie with Puff Pastry

We got to sample Kary’s Roux products and I decided to use the dry powder to make my chicken pot pie. I say it’s MINE but truly, I've been trying to recreate the chicken pot pie they used to serve way back at my first job. It was 1987, and I applied for a job as a hostess at a restaurant near my home. It was called The Silver Spoon, and they made 3 different pot pies: beef, chicken and seafood. I don’t think I ever ate anything other than the chicken. It was SO good and the pastry always puffed up several inches off the bowl. It was wonderful. I have been trying to recreate them over the years and even though I don’t make my own pastry, they’re still quite good. Not the same, but pretty darn good!

Friday, September 27, 2013

Amy Klein

We were all shocked with the news that our fellow cook, Amy Klein, passed away this week. Amy was fighting cancer and we all were under the impression that she was doing well in her treatment despite being hospitalized for pneumonia. Amy was always so positive and upbeat about how things were going, but that was Amy.

Amy was an original member of 37 Cooks, before we even were 37 Cooks. There was no blog, there was no social media and there were no volunteers. There really wasn't much to us at all! She worked hard to change that and she was proud of it. She volunteered in every way we'd let her! She was in charge of administration and Twitter and she volunteered to mentor new members. She was good at all of it, but she couldn't stand Twitter! Ha!

One of the hats I wear at 37 Cooks is what some have termed "mom". I take that as a compliment because I feel like the cooks are telling me I am their cheerleader and their biggest fan, their enourager and the one who sets boundaries when they need them. When I thought about it, I realized that Amy was all of those things to me. I appreciated that about her and I will really miss not having her around to keep me pumped up and in line.
She liked my cat. (And she would like that I mention this now.)

I have so many more stories about Amy, but what I think all of you will most likely remember about her is her cooking. She had an inventive style and all of us at 37 Cooks hope you will make her recipes. She would love that. She loved 37 Cooks.
My favorite recipe is her gummy worm tequila, if only because of the conversation we had before she made it. She started talking about a gummy worm tiara. And, of course, I googled it because I had no idea what she was talking about. Guess what? There ARE no gummy worm tequilas in the world! But there was one in Amy's imagination and it's this sense of whimsy, and sometimes even silliness, that was good medicine to so many people. Not just to the people in our group, but also to the people in the other cooking groups she was involved in online.

If you haven't already, read the blog posts by our fellow 37 cook Donna Currie on her own blog, Cookistry. It's all about Amy and about a recipe she shared in another of her favorite cooking groups, Serious Eats Water Cooler. It's such a pretty one!

I will leave you today with one more Amy story. One day I saw this on Amy's wall. I read it, chuckled and I moved on. Later that day, I went to the doctor with my adult daughter. Without getting into the lurid details, I was in the restroom and guess what was on the door? DRUNK OCTOPUS! Yes, this exact hook! I ran out of the bathroom, startled the doctor and several staff and went and got my daughter. "You HAVE to come see this!" and I took her in there. I took the doctor in there. I took the staff in there. I was laughing so hard I was crying. Do you see it? It's drunk octopus!

I got polite laughter.

But I told Amy about all of these shenanigans later and, of course, she totally got it! I am really going to miss you, Amy. All of us are. - Sandra, 37 Cooks

Grouper Fish Sandwich with Remoulade

Grouper Fish Sandwich with Remoulade
by Sharyl

Sandwich Ingredients:
grouper fillets (1/2 fillet per sandwich)
3 Tablespoons olive oil
2 Tablespoons butter
1 teaspoon of Kary's "Original" Roux
Salt and pepper
flour for dredging
baguette or other preferred bread
remoulade (recipe below)

Shrimp and Pasta

This is a variation of Shrimp Scampi. This is great for a weeknight, it comes together quickly and it is easily scaled up or down for the number of people.

Thursday, September 26, 2013

Cajun-French Onion Soup With a Cheese Crouton

Cajun-French Onion Soup With a Cheese Crouton
by Linda
adapted from French Onion Soup by Tyler Florence

1/2 cup of unsalted butter
4 onions, peeled and sliced in half-moons (Walla Walla, Vidalia or yellow onions are best)
2 garlic cloves, minced
2 bay leaves
1 cup red wine
3 heaping Tablespoons Kary's Dry Roux
2 teaspoons of Queen Bee seasoning (Cajun seasoning)
1/4 cup of apple cider vinegar
sea salt and pepper
1 1/2 boxes of beef broth (about 48 ounces)
4 slices of Garlic Butter Texas Toast (In frozen food section. I used Pepperidge Farm.)
2 cups of grated Gruyere cheese

Pate de Ville Platte

This is a great way to turn Cajun boudin into a nice party dish. I had to name it Pate de Ville Platte because it includes the pride of Ville Platte, Louisiana...Teet's Cajun boudin, Queen Bee All Purpose seasoning, Slap Ya Mama Hot Blend seasoning and of course, the star, Kary's "Original" Roux. Enjoy and laissez les bons temps rouler!

Wednesday, September 25, 2013

Guinness Steak and Onion Pie

When the kind folks at Kary's Roux sent all of us 37 Cooks generous samples of both their Dry Roux and their "Original" Roux, we were challenged to come up with two recipes, one for each roux. One of the first things that came to mind was some sort of a pot pie. My wife is originally from London and when I was there visiting she took me to a pie shop. I was thinking it was a bakery being that it was called a pie shop, but it was more of a luncheonette selling all kinds of meat pies and I had a steak and kidney pie. With all that being said, I thought my wife would enjoy a meat pie, but I hadda leave the kidneys out as she don't care for them. I thought Kary's "Original" Roux would be a great base for a meat pie. I decided to add a lotta onions and, of course, some of that delicious Guinness! I didn't use a bottom crust here, just a puff pastry top. And I had some awesome little crocks that my daughter gave me that worked very well! Here's the recipe!

Kentucky Hot Brown Sandwiches

Kentucky Hot Brown Sandwiches
by Matt

3 slices Texas Toast, lightly toasted
12 ounces thinly sliced smoked turkey breast from the deli
1 large very ripe tomato, thinly sliced
6 slices bacon, cooked

Tuesday, September 24, 2013

Creole Crab Pot Pie

Crab meat is oh, so good! And crab meat in a pot pie...heaven! For my recipe, I used a combination of fresh and canned crab. This was my first adventure in trying to get the meat out of fresh crab legs and claws (this included using a hammer from the garage...don't ask). The result was a lot of empty shell, not quite as much meat as I'd hoped, and a huge mess (obviously I had no idea how to do this the right way!).  But, since I've been a part of 37 Cooks I've learned a lot, tried some new techniques, cooked with some fun ingredients, and this is just one more thing to mark off my culinary "bucket list".

This dish is definitely on the spicy side, which is great for my family since we love spicy food. As a matter of fact, my first go around with this dish was TOO spicy for us, so I toned it down. It's still spicy! Easy enough to adjust though...add less Creole seasoning if you're not a spicy food lover (or when you make the Creole seasoning, just use less cayenne). Add more seasoning if you're one of those brave souls who says "the hotter the food the better!" Just give the roux sauce a quick taste or two before adding to your crab and veggies and adjust your seasoning or salt accordingly.

Hearty Beef Stew

We love beef stew in our family, especially in the fall and winter months when chilly weather calls for cozy comfort food.  This is my favorite beef stew recipe. Adding Kary's Original Roux instead of a little extra flour for thickening the broth gave it a delicious, deep flavor. Don't forget to make some biscuits to serve with it!

Monday, September 23, 2013

Kary’s "Original" Roux Burger Sliders

Kary’s "Original" Roux Burger Sliders
by Carlos

1 pound of ground beef
1 1/2 Tablespoons Kary's "Original" Roux
1 Tablespoon Goya Adobo
1 medium onion, grated
Slider buns

Sofrito Shrimp and Chorizo

To be honest, I am new to cooking with Roux. When we were informed about the roux challenge I almost opted out until Gary Gee, who was familiar with my dishes from Facebook, talked me out of declining. I’m so happy that he did because the Roux totally worked in my dish. I have to give a shout out to my friend, Chef Daisy Martinez. It was from her that I learned to incorporate clam juice into seafood dishes, specifically Paella. Next time you make Paella, substitute clam juice for water. It will be the BEST Paella ever!

Sofrito Shrimp and Chorizo
by Carlos

4 Tablespoons of Goya Extra Virgin Olive Oil, divided
4 Goya Chorizo cut into ¼ inch slices
1/2 cup of Sofrito (recipe below)
1 Tablespoon of Kary's Dry Roux
1 packet of Goya Sazon with Culantro and Achiote
1 Tablespoon of dried oregano
1/4 teaspoon sea salt
1/4 cup of Goya Alcaparrado
8 ounces bottle of clam juice
juice of 1 lemon
1 pound of shrimp washed and deveined
cracked black pepper, to taste
chopped cilantro, for garnish

Friday, September 20, 2013

Bangers and Mashed with Kary's "Original" Roux

Bangers and Mashed with Kary's "Original" Roux
by Christine

2 Tablespoons bacon fat, butter or oil
3 garlic cloves, chopped
1 large onion, sliced thin
8 Irish or Italian sweet sausages
2 pounds potatoes, peeled and quartered
1 Tablespoon kosher salt
2 cups chicken or beef broth
1 rounded Tablespoon Kary's "Original" Roux
3 splashes red wine vinegar
1 stick butter
1/2 cup milk

New England Quahog Chowder

New England Quahog Chowder
by Christine

4 dozen large quahogs, if you dig them yourself, 1 large basket, diced small or ground
4 ounces meaty salt pork, diced small
1 large onion, diced
2 stalks celery, diced
4 garlic cloves, minced
6 cups clam broth, plus as much bottled broth to make the 6 cups
2 Tablespoons Kary's Dry Roux
4 large potatoes, cut bite size
2 cups cream
oyster crackers, optional

Thursday, September 19, 2013

Cajun Frito Pie

Cajun Frito Pie
by Rachael
chili adapted from this recipe found on

1 pound ground beef
1 pound Teet's Smoked Garlic Pork Sausage, chopped
4 Tablespoons vegetable oil
2 Tablespoons Kary's "Original" Roux
1 large onion, chopped
1/2 green bell pepper, chopped
4 garlic cloves, minced
1 (6 ounce) can tomato paste
4 Tablespoons chili powder
2 Tablespoons cumin
1 Tablespoon sugar
Salt, to taste
1 teaspoon cayenne pepper
2 cups water
Fritos corn chips
grated cheddar cheese, optional
sliced green onion, optional

Cajun Dirty Rice with Andouille

Cajun Dirty Rice with Andouille
by Rachael

1 pound ground beef
1 pound Teet's Smoked Andouille Sausage, sliced
1/4 cup Kary's Dry Roux
1/4 cup water
3 tablespoons vegetable oil
1 large onion, chopped
1 cup green bell pepper, chopped
2 teaspoons garlic, minced
1 can cream of mushroom soup
2 cups beef stock
1 tablespoon Queen Bee seasoning
salt, to taste
3 cups cooked rice
sliced green onion, optional
Sriracha sauce, optional

Wednesday, September 18, 2013

V.P. Paprika Chicken Legs

I aptly named this V.P., because of the origin of the roux itself. Kary's Roux is made in Ville Platte, Louisiana. Obviously this town has it going on, not only with entrepreneurs, but also with some awesome food products (shout out to our friend Luke, of Teet's)! I had fun with the dry roux from Kary's, but the "original" roux has a very distinct flavor. I needed something that would let its savoriness shine through. A traditional paprika chicken is pretty nice on its own, but add some wet roux into the mix...a home run! This can be done with any chicken parts that you want.

Swedish Meatballs

I LOVE Swedish meatballs. As soon as the Kary's Roux Challenge was announced, I knew what I was doing. That in itself was pretty good, because I am usually the last to decide. Next was the issue of using the dry or the wet roux. Well, since it is normally done with a flour slurry, I went with the dry. And I never needed to look back. This is such a great compliment to the meatballs. Now for the real decision, what would I serve with it? Traditionally it is egg noodles, which is what I did. But I have served this over rice, and, believe it or not, mashed potatoes. Add a couple of chunks of warm crusty bread. You are going to love this recipe.

Tuesday, September 17, 2013

Country Fried Steak with Kary's Dry Roux Milk Gravy

I am roux challenged...there...I said it. Sure, I've made a roux before...every white sauce starts with one. I can make homemade macaroni & cheese with my eyes closed. I usually make a roux when I make my gravy, slowly mixing flour into whatever fat is in my pan, then slowly stirring in stock or juices. This roux is's's creamy brown color comes from its long cooking time, and gives way to a richness plain flour can't match. It's a flavor I would be hard-pressed to recreate at home. You can tell by the color and texture that a lot of time and care has gone into this roux. My husband loved the rich flavor in this recipe. I simply floured cube steaks in Kary's Dry Roux and then fried them in canola oil. Sometimes simple is best. Enjoy!

Meet Lauren!

Hey there! I’m Lauren and I love to cook (and eat!)

I've been cooking for as long as I can remember. When I was a little kid, I would always follow my mother around the kitchen and “help” as much as I could. Starting when I was about 10, it was one of my chores to completely plan and cook dinner one night every week. The dinner had to be a balanced meal – no getting away with saying we were have ice cream sundaes for dinner! At first, this was a little overwhelming – I still remember the first time I tried to manage a stovetop full of boiling pots – and there were failures when mom had to come to the rescue, for sure. But the excitement and pride that came with pulling off a successful meal couldn't be matched.

German Potato Salad Roux Style

I get fixated on different dishes sometimes, then I'll spend an entire season trying to perfect the exact perfect peach cobbler or, in this case, German potato salad. One summer, I tried so many different recipes and made so much of it, my family started speaking in German! The recipe I loved the best came from Betty Crocker's American Country Cooking, a thin magazine-sized hard cover cookbook. This recipe nearly had the best balance of sweet and sour. I increased the vinegar a bit and the sugar, as well. Sometimes I use brown sugar instead of white if I want a richer flavor. I also include parsley and fresh herbs that are in season. This time around, I cut back on the bacon fat and used Kary's "Original" Roux in its place. I also omitted the flour in the original recipe because the roux already has flour in it. I found the roux added so much richness that the bacon fat wasn't missed. It also added a smoky undertone. I used white sugar since I knew the roux would add its rich did. I think I still love my tried and true recipe...I'll keep this in my collection in case I need a change-up from time to time.

Monday, September 16, 2013

Bananas on Fire!

I love this sweet banana dessert! You may know it as Bananas Foster or Flaming Bananas. If you've had it, you love it! When I made it today, we had a lively group at our house and we all agreed that "Bananas on Fire" (with at least seven exclamation points) was the best name of all! A little bit of
Kary's "Original" Roux cuts the sweetness of this dessert in just the right way. If you don’t have any, you might want to consider adding a little espresso powder. I think it will work in a similar way.

Kary’s Roux Super Hot Zucchini & Beef Tacos

I really want one of these. I thought I would share that before I talk about tacos and zucchini and please-pass-me-a-sugar-packet-now hotness!

My dad doesn't like vegetables. He just doesn't and hasn't his entire life. He’s very fit and in good health, though! He's in his 70’s, a runner and, in fact, has run several marathons. He goes for his annual physicals and is always pronounced in stellar shape. I swear I didn't come up with this recipe to trick him into eating his vegetables! Actually, I was trying to reduce the number of Weight Watchers points in the recipe for Willie's and my sake. But, I have to admit something...when I served the tacos, I didn't tell my dad about the zucchini (I really didn't think he would notice). And guess what? He didn't! However, he did compliment me on the delicious taco meat. At that point, I told him about the zucchini and he was astonished! I think you will be, as well!

Friday, September 13, 2013

Meet Holly!

Hey, my name is Holly. What a fantastic opportunity for me to hone in on my cooking skills and meet others like myself!

Here's a little bit about me. I'm a 44 year old work-from-home, freelance graphic designer. I have a 4 year old son, Caden, who you can find by my side in the kitchen, on the computer, watching movies or playing in the living room (next to the kitchen). Currently, my house is filled with a lot of castles, G.I. Joe setups and Ninjas. We have a ton of fun around here.

Crock Pot Bourguignon

Crock Pot Bourguignon
by Willie
adapted from Julia Child’s Mastering the Art of French Cooking
(Sorry Julia, it wasn't even a French crockpot.)

4 ounces diced bacon
1 ounce olive oil
2 pounds chuck roast, cut into 2-inch cubes
1 sliced carrot
1/2 diced medium onion
1 teaspoon salt
1/2 teaspoon ground pepper
4 Tablespoons Kary's Dry Roux
1 cup water
1 bay leaf
2 cloves crushed garlic
1/2 teaspoon thyme
2 Tablespoons tomato paste
2 cups beef stock
1 medium onion, cut in half and quartered
1 cup Merlot or Cabernet red wine
1 pound sliced baby bella mushrooms

Boudreaux’s Shepherd’s Pie

Boudreaux’s Shepherd’s Pie
by Willie

2 Tablespoons olive oil
3 diced carrots
1 medium diced onion
4 cloves minced garlic
1 pound ground lamb
1 cup water
3 Tablespoons Kary's "Original" Roux
1 packet Queen Bee seasoning
1 can sweet peas, drained
3 pounds golden potatoes
½ stick butter
heavy whipping cream
shredded cheddar cheese, enough to garnish top

Thursday, September 12, 2013

It’s Thyme for Garlic and Gouda Popovers

It’s Thyme for Garlic and Gouda Popovers
by Tracy
adapted from Perfect Gruyere + Black Pepper Popovers at Piece, Love & Cooking

makes 9 popovers

2 cups whole milk
4 large eggs
2 teaspoons salt
1 teaspoon white pepper
1 cup bread flour
1 cup Kary's Dry Roux
1 teaspoon baking powder
8 ounces smoked Gouda, grated
1 Tablespoon dried thyme
2 heads roasted garlic, skins removed and mashed (see method here)
9 Tablespoons butter, room temperature and cut into 9 squares
½ cup parmesan cheese, shaved

Potate au Roux - Cajun Poutine

I did not even know what poutine was until about one year ago. I went to visit one of my best friends in Canada and she shared with me their culinary delight, poutine! It was a treat for sure. When Kary’s Roux shared their product with us, I decided to jazz up poutine with some Cajun flair.

Traditional poutine is fries with cheese curds and smothered in gravy. Here is a version I hope you enjoy. 

Wednesday, September 11, 2013

Mushroomz and Noodlez, an Ode to Ztroganoff

The 50's are over and stroganoff is out of fashion. It's never on restaurant menus, right? But that doesn't stop me from making an occasional noodles-and-gravy dish that resembles stroganoff. Sort of.

Sauerkraut Pierogi

Have you ever had pierogi? When I was a kid, they weren't as well known as they are now, but along with their current popularity came some non-traditional modifications. Fillings have gotten more varied. Which isn't terrible, but it still seems odd to me to see cheddar cheese in pierogi.

Tuesday, September 10, 2013

Roasted-Chile Peppercorn Steak Sauce

I wanted to take the Cajun inspiration of Kary's "Original" Roux and bring it into my wheelhouse. Out in Colorado and the American Southwest, it's all about the spice -- both kinds, meaning spiced and spicy. This sauce covers both bases with peppercorns and roasted chiles. For a smoother sauce, puree all the ingredients before adding the peppercorns. One batch will make enough sauce for several meals, so feel free to halve the recipe or plan on freezing half for another day.

Spaghetti with Garlic-Herb Gravy, Lemon-Marinated Chicken and Tomatoes

Like many American kids, I grew up thinking that spaghetti meant long, thin noodles covered with a tomato-based sauce, usually spooned out of a jar. That brand of pasta is still served around my house, usually when the cupboard is getting bare and I'm putting off grocery shopping, so I'm not knocking that suburban classic.

Monday, September 9, 2013

Traditional Red Mole with Crock Pot Chicken

Love me some Mole!

With this quick recipe and Kary's Wet Roux you will be ready to share this delicious Red Mole with your family and friends in no time at all.

Broccoli Cheddar Soup with Andouille and Tomato Jam Crisp

A new favorite in our house with a deliciously creamy and smoky flavor. Kary's Dry Roux gives any recipe a new attitude! I hope you enjoy it as much as we did.

Friday, September 6, 2013

Golden Brown Fried Shrimp with Spicy Remoulade Sauce

Golden Brown Fried Shrimp with Spicy Remoulade Sauce
by Gary

Remoulade Sauce:
2 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
½ teaspoon grated horseradish
1 clove garlic, pressed
½ teaspoon pickle relish
1 Tablespoon capers, finely chopped
1 Tablespoon green onion, finely chopped
1 Tablespoon parsley, finely chopped
½ teaspoon fresh lemon juice
1 dash Worcestershire sauce
½ teaspoon white pepper
½ teaspoon freshly ground black pepper
½ teaspoon Aleppo pepper
½ teaspoon sea salt
1 pinch brown sugar

Roasted Salmon with Cantonese Pepper Stew

Roasted Salmon with Cantonese Pepper Stew
by Gary

1 pound salmon filet, rinsed, cleared of pin bones, and patted dry
1 Tablespoon vegetable oil, divided use
Sea salt
Freshly ground black pepper
2 teaspoons salted black beans, rinsed and mashed
1 teaspoon minced fresh ginger
1 clove garlic, chopped
½ cup chopped green pepper
½ cup chopped yellow onion
½ cup corn kernels, preferably cut fresh from the cob
¼ cup chopped fresh tomato
1 Tablespoon Kary's "Original" Roux
2 cups warm chicken stock
1 teaspoon light soy sauce
1 teaspoon oyster sauce
1 teaspoon rice wine vinegar

Thursday, September 5, 2013

Strip Steak with Mushroom-Thyme Sauce

Mushrooms and steak are a classic combination. Mushroom sauce made with Kary's "Original" Roux served with steak is even better! This is an amazingly simple one-pot meal. Have everything for the sauce ready so that you can whip it up quickly while your steaks rest. This recipe made enough sauce for four strip steaks.

Roux-Tasso Waffle Topped with Egg and Cheese

I generally prefer savory breakfasts to sweet. Will I turn down a cinnamon roll hot out of the oven? Of course not. But given the choice, I’m usually a bacon and eggs kind of girl. So for the Kary’s Roux Challenge, I decided to use the dry roux to make a savory waffle.

Wednesday, September 4, 2013

Simple Grilled Meatloaf with Kary's Dry Roux Gravy

I have about 8 different meatloaf recipes, all tried and true. To "grill" or "smoke" my meatloaf is a technique that a good camping buddy taught me. We did a 6-pounder this past 4th of July for a beach-side potluck. I fell in love with the idea, and have been playing with the Big Green Egg at home (our smoker/ BBQ pit) and meatloaf ever since. The trick is to "over" spice your meat just a bit and also to make sure that you have plenty of pan drippings available to make a gravy. And trust me, pan drippings + a little of Kary's Dry Roux WANT that gravy!!!

Carne Guisada Enchiladas

This is a "recipe" that my brother, Steve, invented. It's a great use of leftover meat and a true "homemade" Tex-Mex dish (heavy on the "Tex")! We call it "Carne Guisada" (which is kind of a Mexican beef tip-type dish), due to lack of better terminology. You can really use any leftover shredded meat - guisada, brisket, carnitas. Whatever you happen to have. Once it's mixed with all of the other ingredients, you will have some mighty fine enchiladas! It's hard to mess this one up!

Tuesday, September 3, 2013

Risotto with Port, Pork Belly, Figs & Bitter Greens

Risotto with Port, Pork Belly, Figs & Bitter Greens
by Sarah

6 leaves kale, or other bitter green

Wash the kale and remove the tough center ribs. In a pot of boiling water, blanch for 30 seconds and then transfer to an ice water bath to stop the cooking. Drain and pat dry.

Kary's Dry Roux No-Knead Bread

Kary's Dry Roux No-Knead Bread
by Sarah K.

1 1/4 cups all purpose flour
2 Tablespoons bread flour
3/4 teaspoon salt
1/4 teaspoon yeast
1/2 teaspoon sugar
1/4 cup Kary's Dry Roux
1/2 cup + 2 Tablespoons warm water
1/4 cup warm ale
1 teaspoon malt vinegar
1/4 teaspoon vanilla extract
1 Tablespoon oil
2 teaspoons each white & black sesame seeds

Monday, September 2, 2013

Boulettes de Poulet Fricasse

When I heard about this challenge with, Kary's Roux, I was extremely excited. When we make a gumbo or fricassee down here in Ville Platte, we use the one and only Kary’s Roux. Their products are the only products we use when it comes to a good Cajun gumbo or fricassee. You can see in my Meet the Cooks Challenge that I used their roux in my Grandpa Teet’s famous fricassee, so I know how to use it in the Cajun way.


There is nothing better than a good jambalaya here in South Louisiana. When you add Kary’s Dry Roux into the mix, you have a great tasting jambaroux. I love jambalaya and I love roux, so this was easy.

by Luke

2 teaspoons olive oil
1 pound boneless chicken thighs, cut small
2 Tablespoons Queen Bee Seasoning
1 onion, chopped
1 bell pepper, chopped
1 pound Teet’s Pure Pork Sausage, coined
3 cups rice
30 ounces chicken broth
3 cups warm water
3 Tablespoons Kary’s Dry Roux
1 can Bush's Chili Beans

The Kary's Roux Challenge

It sure seems like the 37 Cooks world revolves around Ville Platte, LA. Indeed, several of our members, including Sandra and Willie, have gone to visit VP. And this challenge marks the third sponsor we've had from this small town of a little over 7,000. What's so magical about Ville Platte? Kary's Roux is! 

From the moment member Luke (also a former sponsor, Teet's Food Store) joined our ranks in 37 Cooks, he's been bragging on Kary's Roux. His tagline, BOOOM!, is never far behind when talking about their line of products. And why not? Luke grew up cooking with these products just like he grew up in various sports teams with his friend Ross LaFleur, of Kary's Roux. Not only that, but Luke's and Ross's fathers also played sports and became friends when they were young!