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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1In 2-Quart batter bowl, combine flour and oil or margarine. Mix well.
2Microwave 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.
3Stir 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.
4Add onions, celery, bell pepper, and garlic. Stir well.
5Microwave 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