Large Roux

Large Roux Recipe

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Jo Ann Duren


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

★★★★★ 1 vote


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

How to Make Large Roux


  • 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.

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About Large Roux

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

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