Oak Grove Smokehouse Dirty Rice Mix

The True Foundation of Authentic Louisiana Cooking.

Unlock the deep, nutty, and savory flavor that is essential for every great gumbo, étouffée, or gravy with Kary's Roux. Considered a "secret weapon" in countless Cajun and Creole kitchens, this ready-to-use roux eliminates the most challenging step in Louisiana cuisine: the long, careful process of browning flour and oil to a rich, chocolate-brown perfection.

Authenticity Made Easy

Kary's takes the guess work out of the process, giving you a perfectly cooked, shelf-stable roux with that distinct, smoky color and flavor base needed to build complex, layered dishes. Simply scoop what you need and start simmering!

Product Highlights

• Time-Saving Tradition: Skip the hour of continuous stirring and achieve perfect results every time.

• Deep Flavor Base: Provides the signature dark, rich flavor and color required for authentic gumbo and stews.

• Versatile Use: Ideal for thickening and flavoring Gumbo, Étouffée, sauces, and gravies.

• Simply Add Ingredients: A foolproof way to start your favorite Cajun or Creole dish—just add stock and your choice of meat or seafood.

Start your next masterpiece in minutes, not hours, with the authentic taste of Kary's Roux.

INGREDIENTS:  enriched rice, onion, salt, dextrose, bell pepper, hydrolyzed soy protein, partially hydrogenated soybean oil, spices, natural flavors.

Cooking Directions:

• Pre-cook meat and drain off fat. Giblets will need to be finely chopped.
• Measure 2 1/2 cups of meta stock or water into heavy skillet or other suitable container. Bring liquid to a boil, stir in OAK GROVE DRITY RICE MIX and meat. return mixture to a boil.
• Reduce heat, stir and cover.
• Simmer slowly for 25 minutes or bake in a pre-heated over at 400F for 35-40 minutes.
• Before serving, fluff mixture with a fork. For extra flavor, stir in 2 T. chopped greens onions.
• For ease in preparation, brown meat, combine all ingredients and cook in an electric rice cooker.