Dark Microwave Cajun Roux

4
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.

Rating:

★★★★★ 1 vote

Comments:
Prep:
5 Min
Cook:
25 Min

Ingredients

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

How to Make Dark Microwave Cajun Roux

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.

Printable Recipe Card

About Dark Microwave Cajun Roux

Course/Dish: Gravies
Other Tag: Quick & Easy




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