Roux(Microwave-Style)

Mix oil and flour together in a 4-cup microwave-safe measure. Microwave on High for 6 to 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.

This 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 3 minutes.

Add garlic, parsley and green onions to roux.

Stir and return to microwave.

Saute on High 2 minutes.

You should have about 3 3/4 cups roux now.

If any oil has risen to top, pour off. Slowly add enough hot tap water to bring roux to the 4 cups 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.