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Roux á la MicrowaveMain Dishes & Casseroles
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Submitted by Ruby Parker-Buchanan
Kaplan, LA
on Tuesday, May 28, 2002
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| Makes: | 1 servings |
| Prep Time: | 15 minutes |
| Cook Time: | not available |
| Ready In: | 15 minutes |
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A faster way to make roux......for gumbo, stews, fricasse........or as the old joke; you want to make a chocolate cake in Cajun land..first you make a roux. Roux is the basic for many Cajun dishes. |
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| Ingredients |
| 1 cup flour |
3/4 cup oil (Canola or Vegetable) |
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| | | Directions | 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. In the last couple heating sessions, I sometimes only go 20 seconds. You can add 1/2 cup of onions, bell pepper and celery mixture in the last cooking session. I find this step seasons the entire roux. 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. Many cooks add some onion, bell pepper, and celery mixture right at the end of the cooking process. This spreads the flavor through out the roux. 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.
A dish made with roux always taste better the next day or if frozen the next time it is reheated. If you push the roux too far or burn the roux, the flavor becomes too bitter to use. Throw out and start again.
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