Best 5 Dark Microwave Cajun Roux Recipes
**A Culinary Journey to Louisiana: Discover the Rich Flavors of Dark Microwave Cajun Roux**
In the heart of Louisiana, where the Mississippi River meanders through vibrant cities and lush bayous, lies a culinary gem that captures the essence of Cajun cuisine: the dark microwave Cajun roux. This roux, a cornerstone of many classic Cajun dishes, is a rich, flavorful paste made from flour and oil, painstakingly cooked to a deep, dark hue. Its distinct smoky aroma and nutty taste add an irresistible depth to gumbo, etouffee, and a plethora of other Southern delicacies. Prepare to embark on a sensory adventure as we delve into the secrets of this culinary treasure.
Within this article, you'll find a collection of carefully curated recipes that showcase the versatility of dark microwave Cajun roux. From the traditional dark microwave Cajun roux recipe, a fundamental building block for many Cajun dishes, to innovative variations like the dark chocolate Cajun roux, each recipe offers a unique flavor profile that will tantalize your taste buds. Whether you're a seasoned home cook or just starting your culinary journey, these recipes will guide you through the process of creating this essential ingredient, ensuring success in your Cajun cooking endeavors.
So, gather your ingredients, ignite your culinary passion, and let's embark on this flavorful voyage together. Discover the magic of dark microwave Cajun roux and elevate your dishes to new heights of deliciousness.
MICROWAVE ROUX
This is the only method I've used for making roux for over 20 years! It's very quick and has always given me a perfect dark brown roux. I usually will just make the flour and oil part (in whatever proportions my recipe calls for) in the microwave and finish with the addition of the other vegetables and ingredients in a big pot on the stove. It's originally from a cookbook called "Tout de Suite a la Microwave" by Jean K. Durkee.
Provided by Leslie in Texas
Categories Gumbo
Time 32m
Yield 4 cups roux
Number Of Ingredients 9
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 ROUX
Quick and easy way to make roux. Almost goof proof.
Provided by flatscat
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 11m
Yield 20
Number Of Ingredients 2
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.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 3.2 g, Fat 10.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.7 g, Sodium 0.1 mg
QUICK AND EASY MICROWAVE ROUX
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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!
Nutrition Facts : Calories 98 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 59 mg, Fat 10 g, ServingSize About 1 Cup Roux (24 servings), UnsaturatedFat 8 g
MICROWAVE CAJUN ROUX
Louisiana Cajun Gravy used as a base for Seafood, Chicken, Sausage, or the kitchen chair (shaved, joke) served over rice.
Provided by George Montero
Categories Stew
Time 15m
Yield 10 serving(s)
Number Of Ingredients 7
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 ROUX
Many Cajun recipes start with the dreaded words "first make a roux" which bring terror to the hearts of many cooks. This recipe will relegate this fear to the past and you can surprise yourself as to how easy it is to make a roux. Be sure to use the 4 cup glass measuring cup as directed. The contents of the measuring cup will be VERY HOT so take care when handling.
Provided by Dan-Amer 1
Categories Onions
Time 32m
Yield 1 batch roux
Number Of Ingredients 9
Steps:
- Mix together until well-blended the oil and the flour in a 4 cup glass measuring cup. Microwave on high, uncovered, for 6-7 minutes. Stir after 6 minutes. The roux should be light brown and VERY HOT!
- Add the onions, celery, and green pepper, stir in, and microwave, uncovered, for 3 minutes.
- Add the garlic, parsley and green onion tops, stir in and microwave for 2 minutes. If any oil comes to the surface CAREFULLY pour it off.
- Slowly add enough hot water to bring up to the 4 cup mark and stir in well.
- The roux is now ready to use.
Nutrition Facts : Calories 1771.8, Fat 145.7, SaturatedFat 20.2, Sodium 112.8, Carbohydrate 109.2, Fiber 11, Sugar 18.4, Protein 14.6
Tips
- Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the roux from burning.
- Stir constantly: This is the key to making a smooth roux. Don't let it sit unattended, or it will burn.
- Start with a small amount of oil: You can always add more oil if needed, but it's difficult to remove it once it's been added.
- Be patient: Roux takes time to develop its flavor. Don't rush the process, or you'll end up with a roux that's bland and lacking in flavor.
- Use a thermometer to monitor the temperature: This will help you to ensure that the roux doesn't burn.
- Store the roux in an airtight container in the refrigerator for up to 2 weeks: You can also freeze the roux for up to 3 months.
Conclusion
Making a Cajun roux in the microwave is a quick and easy way to add flavor to your favorite dishes. With just a few simple ingredients and a little bit of time, you can create a delicious roux that will take your cooking to the next level. So next time you're looking for an easy way to add flavor to your food, give this Cajun microwave roux a try.
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