Dark Microwave Cajun Roux Recipes

MICROWAVE ROUX

Steps:

• Pour the vegetable oil into a microwave-safe glass bowl. Whisk in the flour until no lumps remain.
• Cook in the microwave at 70% power for 6 minutes. This will create white roux. If you would like a darker roux, carefully stir, and return to the microwave. Cook at 70% power 2 to 3 minutes at a time until the desired color has been achieved.

OVEN-COOKED DARK ROUX

Steps:

• Preheat the oven to 350 F.
• In a heavy iron skillet or Dutch oven, combine the flour and oil; whisk until the mixture is smooth and lump free.
• Place the pan with the roux in the oven for approximately 2 to 2 1/2 hours, stirring it thoroughly every 20 minutes until the roux is the desired color: light, medium, or dark.

TRADITIONAL CAJUN ROUX

Steps:

• Use in your favorite Cajun recipe and enjoy.

DARK MICROWAVE CAJUN ROUX

Steps:

• 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.

MICROWAVE ROUX

Steps:

• Mix oil and flour together in a 4 cup glass container (I use a Pyrex 4-cup).
• Microwave uncovered on high for 6-7 minutes.
• Stir at 6 minutes with a wooden spoon--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 measuring cup will stay cool enough to touch.
• When the roux has reached a very dark brown (think a coffee grounds dark brown), remove from microwave and CAREFULLY (remember--the roux is very hot!); add the onion, celery, and bell pepper, a little at a time.
• Stir and return to microwave.
• Sauté on high for 2 minutes.
• You should now have about 3 3/4 cup of roux.
• If any oil has risen to the top, you can pour this off.
• Slowly, add enough hot water to bring the roux to the 4 cup mark.
• Stir and you will have a smooth, dark roux in only 12 minutes!
• Roux freezes very well and you are ready at any time to put together a delicious gumbo or stew!

MICROWAVE CAJUN ROUX

Steps:

• Mix flour and oil together in a 4 cup GLASS measuring bowl with a whisk until smooth.
• Important to whisk smooth before putting in the microwave oven.
• Cook on HIGH power (100%) 7 minutes, stir and whisk at 4 minutes and again every 30 seconds until you achieve a dark caramel color.
• Don't burn the roux!
• Please be careful the glass bowl will be extremely HOT.
• Carefully add the onions, bell pepper, and celery to the how roux.
• It will sizzle and the aroma will be fantastic.
• Mix well and cook 3 minutes on HIGH.
• Add the green onions and garlic to the glass bowl.
• Cook 2 more minutes on HIGH.
• Additional notes:If you have ever made roux the conventional way, you know it must be watched constantly or it will burn.
• The first step, oil/flour cook on high 7 minutes, when your timer shows 4 minutes remove the glass bowl from the microwave and stir/whisk.
• Put the bowl back in the oven and continue to cook, however, take the bowl out every 30 seconds and stir/whisk as the roux begins to thicken.
• When the roux is medium to dark caramel color I like to take the bowl out of the oven and stir/whisk, the roux will continue to darken and you will have less chance of burning your roux.
• Depending on the powers (watts) of your microwave oven (700 to 1000 watts) the roux could start to thicken and brown at 5- 9 minutes.
• Attempt to get the color you like, Med, Dark Med, or Dark.
• The next 2 stages (3 minutes for the tough vegetables, then 2 more minutes for the tender vegetables).
• You really don't have to stir while the vegetables saute, however, you do stir when you first add them to the roux then forget it!
• Congratulations!
• You have now made authentic Cajun Roux in your microwave Oven.

MICROWAVE CAJUN ROUX

Steps:

• Heat oil (or other fat)in the microwave until melted and hot, in a Pyrex 2-cup measure, or other equivalent cookware. Stir in flour. Microwave on high power, stirring every minute or less, until the flour turns a rich mahogany brown, or about five minutes. Watch carefully at the end so that it doesnt burn, but don?t be afraid to let it get to a deep dark color, which is essential for the color and flavor of a Cajun gumbo. Stir every 20 seconds or so when it reaches the end of the cooking time. It will seem dried and crumbly, but stirring it thoroughly will return the roux to a smooth and oily texture. Add the roux to an okra gumbo to thicken and flavor it. It can be made in larger quantities and stored in the refrigerator until needed. This recipe makes enough for us to have shrimp or chicken gumbo with rice at one meal, with the leftovers thinned with water or broth to make soup for the next day. Posted to EAT-L Digest by Jo McGinnis on Feb 15, 1998

QUICK AND EASY MICROWAVE ROUX

Steps:

• Gather the ingredients.
• Whisk flour and oil together until smooth and lump-free in a 1-quart Pyrex (or other microwavable) measuring cup or bowl-don't use plastic!
• Place the measuring cup in the center of the microwave oven and cook on high for 10 to 30 minutes, removing the cup and whisk to mix well every 2 minutes. Use a potholder, as the Pyrex cup will be very hot!
• Cook until the desired color is reached: it takes 20 minutes to make the medium (or peanut butter-colored) roux in the microwave-see photo.
• Enjoy!