Microwave roux recipe

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.

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.

Easy microwave roux for gumbo, ready in 10 minutes! This dark roux tastes identical to the traditional version, and takes way less time.

Learn how to make roux for gumbo with this easy recipe. Now you can easily recreate this Deep South comfort food at home for your family!

You do not have to stand over a stove for 45 minutes stirring to make a good roux. That’s the real reason you don’t want to cook gumbo right? #LetsVibe

A roux is a blend of a fat and flour and is basis of sauces and soups! We're talking all about rouxs and how to make the perfect gumbo roux!

With only two simple ingredients, this dark traditional roux recipe will help you create a beautiful and flavorful gumbo.

This is an awesome oil-free and easy way to get some Cajun flavor into your favorite dishes!

A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. Obviously meaning how long it takes to DRINK the beer. The cook time will vary depending on how dark you want your gravy. NOTE: The measurements I used are normally what I make for a Sunday pot of gumbo, southern style. That means it makes a lot! You may want…