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.
Recipe from "Voila!" - Jr League of Lafayette, LA