Large Roux Recipe

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Large Roux

Jo Ann Duren

By
@ILUVblackeyepeasandrice

This recipe is from Tony Chachere's Micro-Wave Cajun Country Cookbook. I make my roux in the microwave for Gumbo.


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Comments:

Method:

Microwave

Ingredients

1 c
flour
1 c
oil or margarine
1 c
chopped onion
1/2 c
chopped celery
1/2 c
chopped bell pepper
4
cloves garlic, chopped

Directions Step-By-Step

1
In 2-Quart batter bowl, combine flour and oil or margarine. Mix well.
2
Microwave on High for 9 to 10 minutes or until as dark as desired. (Stir when there are 4 minutes left on the timer, when there are 2 minutes, when there is 1 minute, and when there are 30 seconds left on the timer.
3
Stir when timer counts to zero. If this is not dark enough for you, continue to microwave on High 30 seconds at a time until of desired darkness.
4
Add onions, celery, bell pepper, and garlic. Stir well.
5
Microwave on High for 5 to 6 minutes or until soft but not brown.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Flour
Regional Style: American