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.
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Mehedi Sheikh
[email protected]This recipe is a waste of time. The roux didn't turn out at all.
Sakura Miya
[email protected]I would not recommend this recipe. The roux was too thick and didn't taste good.
Adeyemi Tomiwa
[email protected]This roux was easy to make, but it didn't have a lot of flavor.
Jam Saleem
[email protected]I followed the recipe exactly, but my roux didn't turn out as smooth as I would have liked.
Angelo Obligado
[email protected]The roux was a little too dark for my taste, but it still tasted good.
Vrchat_funny_ clips
[email protected]This recipe is a lifesaver. I don't have a lot of time to cook, so being able to make a roux in the microwave is a huge help.
Nijhum Imt
[email protected]I was skeptical about making a roux in the microwave, but I was pleasantly surprised. It turned out great!
Kops Dhlamini
[email protected]This roux is a game-changer! It's so much easier than making it on the stovetop.
waqas dhillon
[email protected]I've never made a roux before, but this recipe made it so easy. It came out smooth and flavorful.
H M Mir Hossain
[email protected]This recipe was so easy to follow and the roux turned out perfect! I used it to make gumbo and it was the best gumbo I've ever had.