Microwave Roux

Over the long weekend, I'm working on some meals that I can freeze to make things easier on me making dinner during the week. One of the things I'm making this weekend is chicken & sausage gumbo. I've made this most of my life and make roux the traditional way most often, but think I'm going to go back to a microwave roux this time.

Don't roll your eyes. It really does taste the same. Seriously. Takes about the same amount of time too, but the microwave variety takes slightly less babysitting because I can walk away from it from a minute or two at a time. Thought I would share the recipe.


Microwave Roux

1 cup flour
1 cup oil

Mix ingredients into a creamy paste in a glass 2-quart measuring bowl (or whatever glass bowl you have, but the handle is especially helpful in this process).

Microwave on high for about 4 minutes. Stir. Cook for an additional 2 minutes. Stir again. At this point, the mixture should be bubbly and start to turn a darker color.

Watch closely from this point forward. Continue to cook for 30-45 seconds, then stir again. Continue these small 30-45 second cooking times until you get your desired roux darkness.

Copper penny color is what I shoot for.

Throw in your diced green onions when you are done and it will stop the cooking and make less splatter when you add to your gumbo.