Master the art of Cajun cooking without the smoke alarm with this efficient microwave roux technique. Traditional stovetop roux requires constant stirring and vigilance to prevent burning, but this method offers a hands-off approach that yields consistent, dark brown results every time. The rich, nutty flavor of the browned flour and oil forms the essential backbone of Louisiana classics like gumbo, etouffee, and red beans and rice. By incorporating the holy trinity of vegetables&# 226;ÂÂonion, celery, and bell pepperâÂÂdirectly into the process, you build deep layers of flavor in just minutes. This recipe is perfect for home cooks who want authentic taste without the hassle, allowing you to prepare a versatile base that freezes beautifully for future meals. ItâÂÂs a game-changer for weeknight dinners.
Microwave Roux
Description
Master the art of Cajun cooking without the smoke alarm with this efficient microwave roux technique. Traditional stovetop roux requires constant stirring and vigilance to prevent burning, but this method offers a hands-off approach that yields consistent, dark brown results every time. The rich, nutty flavor of the browned flour and oil forms the essential backbone of Louisiana classics like gumbo, etouffee, and red beans and rice. By incorporating the holy trinity of vegetables&# 226;ÂÂonion, celery, and bell pepperâÂÂdirectly into the process, you build deep layers of flavor in just minutes. This recipe is perfect for home cooks who want authentic taste without the hassle, allowing you to prepare a versatile base that freezes beautifully for future meals. ItâÂÂs a game-changer for weeknight dinners.Ingredients
Directions
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Combine the oil and flour in a large microwave-safe glass measuring cup (at least 4-cup capacity), stirring until completely smooth with no lumps.
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Microwave uncovered on HIGH for 6 minutes. Stir thoroughly; the mixture should be light brown.
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Microwave for an additional 30 seconds to 1 minute, watching closely until the roux reaches a deep, dark chocolate brown color. Be careful, as it can burn quickly.
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Add the chopped onion, celery, and green bell pepper to the hot roux. Stir well to coat the vegetables in the fat.
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Microwave on HIGH for 3 minutes. Stir halfway through to ensure even cooking.
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Add the minced garlic, chopped parsley, and green onion tops. Stir to combine.
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Microwave on HIGH for 2 minutes until the vegetables are tender and fragrant.
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Carefully pour off any excess oil that has risen to the top, if desired.
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Slowly stir in enough hot tap water to bring the total volume of the mixture to the 4-cup mark on the measuring cup.
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Stir vigorously until smooth. The roux is now ready to use in gumbo or stew, or can be cooled and frozen for later use.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 575.4kcal
- % Daily Value *
- Total Fat 40.8g63%
- Saturated Fat 6.1g31%
- Cholesterol 0.0mg0%
- Sodium 29.5mg2%
- Total Carbohydrate 47.8g16%
- Dietary Fiber 5.1g21%
- Sugars 7.9g
- Protein 6.4g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
