Ingredients Jump to Instructions ↓

  1. 2/3 cup 157ml Oil

  2. 2/3 cup 41g / 1.4oz Flour

  3. 2 cups 125g / 4.4oz Onion - chopped

  4. 1 cup 110g / 3.9oz Celery - chopped

  5. 1/2 cup 73g / 2.6oz Green bell pepper - chopped

  6. 4 Garlic - minced

  7. 1/4 cup 36g / 1 1/3oz Parsley - chopped

  8. 1/4 cup 15g / 1/2oz Green onion tops - chopped

  9. 1/4 cup 59ml Hot water - approximately

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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%)

  3. minutes. You should have about 3 3/4 cups of Roux now. If any oil has risen to the top, pour this off.

  4. 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.


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