Hi Dan! Our favorite method is to first discard the oil that has settled to the top of the jar. Then, use a table fork to break chunks of roux onto a plate. Use the fork to mash the chunks of roux before adding it into your boiling water or broth. This will make it easier for the roux to dissolve.

I watched another video where the people did just that and I tried it and it worked. Added a real good flavor to my shrimp gumbo.

Note: i didn't use the entire jar no need, just added 2 tablespoons. I have it on the pantry shelf now does not say refrigerate after opening, how long yall recon it will last? Till i use it all up is what I am thinking.

Definately going to do a video using this, it is good stuff.