Title: Roux (Microwave Version)
Categories: Cajun Regional Sauce
Yield: 1 Servings
| 2/3 | c | Oil |
| 2/3 | c | Flour |
| 2 | c | Onion; chopped |
| 1 | c | Celery; chopped |
| 1/2 | c | Green bell pepper; chopped |
| 4 | cl | Garlic; minced |
| 1/4 | c | Parsley; chopped |
| 1/4 | c | Green onion tops; chopped |
| 1/4 | c | Hot water (approx) |
Recipe by: from "Voila!" (Jr League of Lafayette, LA) Mix oil and flour
together in a 4 cup measure. Microwave uncovered on high (100%) 6-7
minutes. Stir at 6 minutes - 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. The Roux will be
very hot, but usually the handle on your glass measuring cup will stay cool
enough to touch. Add onion, celery and bell pepper to Roux in measuring
cup. Stir and return to microwave. Saute on high (100%) 3 minutes. Add
garlic, parsley and green onion to Roux, stir and return to microwave.
Saute on high (100%) 2 minutes. You should have about 3 3/4 cups of Roux
now. If any oil has risen to the top, pour this off. Slowly add enough hot
tap water to bring Roux to the 4-cup mark. Stir and you will have a smooth
dark Roux in only 12 minutes. Roux freezes very well and you are ready at
any time to put together a delicious gumbo or stew.