Microwave Roux

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 2/3 cup flour
• 2/3 cup vegetable oil
• 2 cups onions, chopped
• 1 cup celery, chopped
• 1/2 cup green bell pepper, chopped
• 4 garlic cloves, minced
• 1/4 cup parsley, chopped
• 1/2 cup green onion, tops included, chopped
• 1/4 cup hot water, approximately

Recipe

• 1 mix oil and flour together in a 4 cup glass container (i use a pyrex 4-cup).
• 2 microwave uncovered on high for 6-7 minutes.
• 3 stir at 6 minutes with a wooden spoon--roux will be a light brown at this time and will need to cook 30 seconds to 1 minute longer to reach the dark brown color so important in making louisiana gumbos and stews.
• 4 the roux will be very hot, but usually the handle on your measuring cup will stay cool enough to touch.
• 5 when the roux has reached a very dark brown (think a coffee grounds dark brown), remove from microwave and carefully (remember--the roux is very hot!); add the onion, celery, and bell pepper, a little at a time.
• 6 stir and return to microwave.
• 7 sauté on high for 2 minutes.
• 8 you should now have about 3 3/4 cup of roux.
• 9 if any oil has risen to the top, you can pour this off.
• 10 slowly, add enough hot water to bring the roux to the 4 cup mark.
• 11 stir and you will have a smooth, dark roux in only 12 minutes!
• 12 roux freezes very well and you are ready at any time to put together a delicious gumbo or stew!