Ingredients
- 1 cup flour shopping list
- 3/4 cup oil (Canola or vegetable) shopping list
How to make it
- Combine oil and flour in a microwave safe dish that has a handle. I use my Pyrex measuring glass cup. Put cup in microwave and set your timer for 4 minutes.
- Take cup out and stir the mixture thoroughly. Be careful mixture is very hot! (Since microwaves all heat at various temperatures, you might want to start with 2 or 3 minutes until you get to know, how powerful your microwave can be; some actually do it for seven minutes.)
- Put back in the microwave for 2 - one minute sessions.
- Stir again thoroughly after each session. At this point, your mixture has already started to turn brown.
- Continue the sessions now for only 30 seconds at a time, stirring after each session, until the roux is the color of a dark copper penny or the color that you like.
- Transfer to cooking pot and add warm water to hot roux for thickness desired. It is very important to stir thoroughly before starting the next session.
- The above mixture will make 2 1/2 to 3 gallons of gumbo juice or one large fricassee or stew dish.
- You can double or triple the recipe and store the unused roux in a covered container in your icebox for weeks to be used for future dishes. Roux can be used to flavor or thicken gravies.
The Rating
Reviewed by 4 people-
This is great! Thanks!
bluewaterandsand
in GAFFNEY loved it
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I have made microwave roux before but never used the oil; I just browned the flour in a bowl. Will have to try with the oil next time I make gumbo. Made a pot last week before hurricane Ike came to visit all of us here.
m2googee
in Tomball loved it
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This is how I make a roux for gumbo. The only thing I do differently is to add the vegetables to the roux to wilt them a bit before adding the water. Sure beats standing at the stove stirring for 30 minutes.
well_seasoned
in Springtown loved it
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