Mix oil and flour together in a 4 cup measure. Microwave uncovered
high (100%) 6-7 minutes. Stir at 6 minutes - roux will be a light
at this time and will need to cook 30 seconds to 1 minute longer
the dark brown color so important in making Louisiana gumbos and
The Roux will be very hot, but usually the handle on your glass
cup will stay cool enough to touch. Add onion, celery and bell
Roux in measuring cup. Stir and return to microwave. Saute on
(100%) 3 minutes. Add garlic, parsley and green onion to Roux,
return to microwave. Saute on high (100%) 2 minutes. You should
about 3 3/4 cups of Roux now. If any oil has risen to the top,
off. Slowly add enough hot tap water to bring Roux to the 4-cup
Stir and you will have a smooth dark Roux in only 12 minutes.
freezes very well and you are ready at any time to put together
delicious gumbo or stew.
Recipe from "Voila!" - Jr League of Lafayette, LA