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


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


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 Large Roux

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