Dark Microwave Cajun Roux

Kathy Sterling

By
@Kster2033

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.


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Prep:

5 Min

Cook:

25 Min

Ingredients

2 c
cooking oil, i use vegetable oil
4 c
all purpose flour

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Gravies
Other Tag: Quick & Easy