Best 2 Microwave Cajun Roux Recipes
**Cajun Roux: A Culinary Journey into Louisiana's Rich Heritage**
Embark on a tantalizing culinary expedition into the heart of Louisiana with our comprehensive guide to Cajun roux. This essential ingredient forms the foundation of countless iconic dishes, adding a unique depth of flavor and color that captures the essence of Cajun cuisine. Discover the secrets of crafting a perfect roux, from the selection of the right oil and flour to the art of achieving the desired shade, be it a light golden or a rich, dark chocolate hue.
Our collection of diverse recipes caters to every palate and skill level. Dive into the classic Microwave Cajun Roux recipe, a quick and convenient method that yields exceptional results. For those seeking a more traditional approach, explore our stovetop variation, which offers precise control over the cooking process. Unlock the versatility of roux with our gluten-free and vegan alternatives, ensuring that everyone can savor the delights of this culinary gem.
Whether you're a seasoned chef or a novice cook, our detailed instructions and helpful tips will guide you through the process, empowering you to create a roux that elevates your dishes to new heights. Pair it with our recommended recipes for an unforgettable culinary experience - savor the hearty Gumbo, the aromatic Jambalaya, and the succulent Crawfish Etouffee, all brought to life with the magic of Cajun roux. Prepare to tantalize your taste buds and immerse yourself in the vibrant flavors of Louisiana's beloved culinary treasure.
DARK MICROWAVE CAJUN ROUX
This is my favorite way to make a dark roux for gumbo, shrimp stew, corned beef hash and to thicken any gravy. It is easy and will keep in the refrigerator.
Provided by Kathy Sterling
Categories Gravies
Time 30m
Number Of Ingredients 2
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 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.
Tips for Making Microwave Cajun Roux:
- Use a microwave-safe bowl and whisk. This will ensure that the roux does not scorch or burn.
- Start with a small amount of oil and flour. You can always add more, but it is difficult to remove it once it is added.
- Cook the roux in short intervals, stirring in between. This will help to prevent the roux from burning.
- Be patient. It takes time to develop the flavor of the roux, so don't rush the process.
- Use the roux immediately or store it in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Microwave Cajun roux is a quick and easy way to add flavor to your favorite dishes. It is also a great way to use up leftover oil and flour. With a little practice, you can make a perfect roux every time. So next time you're looking for a way to add some extra flavor to your meal, give microwave Cajun roux a try. You won't be disappointed!
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