Roux and Zatarain's

Anyone know of a store in the UK that sells Roux (for gumbo) and/ or Zatarain's brand New Orleans products?  I've gone through the major chain store websites and done searches, but nothing has come up.  I'd quite like to make some gumbo for DH.

Can't you make your own roux? I didn't know people sold it ready-made! I don't know about Zatarain's stuff, though. I have a hunch that might be something you'll have to get friends or family to send you from the US. 

Lupe Pinto's!

Lupe Pintos sells Zatar... Zat... whatever that is.
I'd never heard of it before i saw it in there.
If you're not in Scotland, you'd need to mail order it from them.

Thanks for the link Chary!  And I wasn't sure if you could make your own roux.  To be completely honest, I am a cooking dork. But I do miss this brand from my time in the south.

I say give it a go to make your own roux. It would be much nicer than a box of Zataran's gumbo! Surely Emeril has a recipe for roux!

Roux's easy! And this thread is making me miss my cajun mama's cooking... I think I'll have to bust out some southern recipes this week.

I have seen that Zatarians somewhere. It might have been at Rosslyn Deli or the Canadian shop or some other expat shop but you can definitely get it.

A roux is just equal amounts of flour and fat - that's it.  Melt a cup of butter (oil, lard, bacon grease) in a saucepan, stir in a cup of flour, and keep stirring the mixture over a low heat for about twenty minutes or so until it changes colour.  Simple as that!  You can use what you need and keep the rest in a jar in the fridge, too - it'll keep for a couple of months at least.

Once you can make a roux, then you can make my mama's awesome macaroni and cheese!

BTW, if you're looking for file powder for your gumbo, Lupe Pintos has it.

What, you can buy ready made roux? That's almost as bad as being able to buy Yorkshire pudding mix where it says just add egg and water!

This seems to be a pretty good guide for gumbo and other creole recipes:

http://www.kronehouse.net/CajunRecipes.html

I think you would have better luck making this yourself. It'll be an adventure, and much better for you, since Zatarain's (love it though I do!) contains a lot of sodium and MSG and other bad sh*t. Homecooked is always best!

As for Andouille sausage, you won't find that here. But if you were to pick up some good quality sausages from your butcher, I am sure they would work fine for gumbos, jambalaya, etc. Chorizo might even work better, as it would be more likely to retain it's shape after all the slowcooking.

This guy does a microwave gumbo roux that should be super easy:
http://realcajuncooking.blogspot.com/2009/06/easy-microwave-gumbo-roux.html

What, you can buy ready made roux? That's almost as bad as being able to buy Yorkshire pudding mix where it says just add egg and water!

no doubt... shocking!

As for Andouille sausage, you won't find that here. But if you were to pick up some good quality sausages from your butcher, I am sure they would work fine for gumbos, jambalaya, etc. Chorizo might even work better, as it would be more likely to retain it's shape after all the slowcooking.

I use choriza on jambalaya, or the Polish kabanos sausages.