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dark microwave cajun roux

(1 rating)
Recipe by
Kathy Sterling
Cypress, TX

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.

(1 rating)
prep time 5 Min
cook time 25 Min

Ingredients For dark microwave cajun roux

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

How To Make dark microwave cajun roux

  • 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.

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