Yield: 1 Servings
|2 cups||Onion, chopped|
|1 cup||Celery, chopped|
|½ cup||Green bell pepper, chopped|
|4 \N||Cloves garlic, minced|
|¼ cup||Parsley, chopped|
|¼ cup||Green onion tops, chopped|
|¼ cup||Hot water (approx)|
Recipe from "Voila!" (Jr League of Lafayette, LA) Mix oil and flour together in a 4 cup measure. Microwave uncovered on high (100%) 6-7 minutes. Stir at 6 minutes - 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 glass measuring cup will stay cool enough to touch. Add onion, celery and bell pepper to Roux in measuring cup. Stir and return to microwave. Saute on high (100%) 3 minutes. Add garlic, parsley and green onion to Roux, stir and return to microwave. Saute on high (100%) 2 minutes. You should have about 3¾ cups of Roux now. If any oil has risen to the top, pour this off. Slowly add enough hot tap water to bring 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.
: NOTES : From: Tout de Suite a la Microwave I...
: The microwave will brown my roux : And even do the gaspergou.
: Now if you like to stir a lot, : Just cook yours in a black iron pot.
Posted to bbq-digest V4 #16
Date: Fri, 25 Oct 1996 12:05:52 -0400 From: Kit Anderson <kit@...>