Dark Microwave Cajun Roux

Kathy Sterling


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.

pinch tips: How to Use a Whisk




5 Min


25 Min


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

Directions Step-By-Step

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.
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.
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.
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