Recipe: Roux (microwave version)
Herbs and SpicesROUX (MICROWAVE VERSION)
"Roux freezes very well and you are ready at any time to put together a delicious gumbo or stew."
2/3 cup oil
2/3 cup flour
2 cups chopped onion
1 cup chopped celery
1/2 cup chopped green bell pepper
4 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 cup chopped green onion tops
1/4 cup hot water (approximately)
Mix oil and flour together in a 4 cup measure. Microwave uncovered on high (100%) 6-7 minutes. Stir at 6 minutes - roux will be a light brown at this time and will need to cook 30 seconds to 1 minute longer to reach the dark brown color so important in making Louisiana gumbos and stews. The Roux will be very hot, but usually the handle on your glass measuring cup will stay cool enough to touch.
Add onion, celery and bell pepper to Roux in measuring cup. Stir and return to microwave. Saute on high (100%) 3 minutes.
Add garlic, parsley and green onion to Roux, stir and return to microwave. Saute on high (100%) 2 minutes.
You should have about 3 3/4 cups of Roux now. If any oil has risen to the top, pour this off. Slowly add enough hot tap water to bring Roux to the 4-cup mark. Stir and you will have a smooth dark Roux in only 12 minutes.
Source: Voila! by the Jr League of Lafayette, LA
"Roux freezes very well and you are ready at any time to put together a delicious gumbo or stew."
2/3 cup oil
2/3 cup flour
2 cups chopped onion
1 cup chopped celery
1/2 cup chopped green bell pepper
4 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 cup chopped green onion tops
1/4 cup hot water (approximately)
Mix oil and flour together in a 4 cup measure. Microwave uncovered on high (100%) 6-7 minutes. Stir at 6 minutes - roux will be a light brown at this time and will need to cook 30 seconds to 1 minute longer to reach the dark brown color so important in making Louisiana gumbos and stews. The Roux will be very hot, but usually the handle on your glass measuring cup will stay cool enough to touch.
Add onion, celery and bell pepper to Roux in measuring cup. Stir and return to microwave. Saute on high (100%) 3 minutes.
Add garlic, parsley and green onion to Roux, stir and return to microwave. Saute on high (100%) 2 minutes.
You should have about 3 3/4 cups of Roux now. If any oil has risen to the top, pour this off. Slowly add enough hot tap water to bring Roux to the 4-cup mark. Stir and you will have a smooth dark Roux in only 12 minutes.
Source: Voila! by the Jr League of Lafayette, LA
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Herbs and Spices
Herbs and Spices
- Garlic Spice Salt (using Asian spices, spice grinder or blender)
- Bollywood Coconut Curry Popcorn Seasoning
- Mint Pesto (food processor)
- Beau Monde Seasoning.- Dearest June: Here is a substitution
- Moroccan Dry Marinade
- Emeril's Rustic Rub Spice Blend
- Chilatas (Mexican seasoning using chiles, peanuts, sesame and pumpkin seeds)
- Homemade Curry Powder (Cuisinart recipe)
- Make-A-Mix Taco Seasoning
- Taco John's Potato Ole Seasoning - Don't forget the...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute