DARK MICROWAVE CAJUN ROUX
This is my favorite way to make a dark roux for gumbo, shrimp stew, corned beef hash and to thicken any gravy. It is easy and will keep in the refrigerator.
Provided by Kathy Sterling
Categories Gravies
Time 30m
Number Of Ingredients 2
Steps:
- 1. In a large microwave safe bowl, mix cooking oil and flour. Mix Well. Note, the mixture will boil over, so be sure to use a deep bowl.
- 2. Place in center of microwave and cook for 6 minutes on high then stir. Keep cooking at 6 minutes intervals and stir until mixture turns a deep chocolate brown.
- 3. Cook and stir in 1 minute intervals until roux turns a deep chocolate brown. Watch closely as it will start to burn. Caution, this is VERY hot.
- 4. Once roux is cool, store in refrigerator and use as needed. You may double this recipe. I keep it on hand to thicken gravy or to make dishes like my Shrimp Stew, Gumbo or Corn Beefed Hash.
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Qadeer Kayani
[email protected]I'm not a big fan of cooking, but this recipe was so easy that even I could make it. The roux turned out great and my gumbo was delicious.
Picno Tech
[email protected]This is the best roux recipe ever! It's so easy to make and it tastes amazing. I've used it in all kinds of dishes, from gumbo to jambalaya.
Raymond Otieno
[email protected]I'm so glad I found this recipe. It's the perfect way to make a roux for my gumbo. It's easy to make and it always turns out perfect.
Saqib Kafeel
[email protected]This recipe is a lifesaver! I used to spend hours making roux, but now I can have it ready in minutes. Thank you!
Rihanna Banton
[email protected]I love this recipe! It's so quick and easy, and the roux always comes out perfect. I've used it to make gumbo, étouffée, and jambalaya.
Jave Michael Landayao
[email protected]I'm a beginner cook, and this recipe was easy to follow. The roux turned out great, and my gumbo was a hit!
Supi Supikshan
[email protected]I'm a professional chef, and I use this recipe all the time. It's the best way to make a roux, hands down.
Issa Ali
[email protected]This is the best roux recipe I've ever tried. It's so easy to make and it always turns out perfect. I use it in all my Cajun dishes.
Nihad Ismayilzade
[email protected]I was skeptical at first, but I'm so glad I tried this recipe. The roux turned out perfectly, and it was so easy to make. I'll definitely be using this method again.
silver olalekan
[email protected]This recipe is a game-changer! I've never been able to make a roux that didn't burn, but this method is foolproof. The microwave does all the work, and I can focus on prepping the rest of my dish. The roux came out perfectly dark and flavorful, and i