MICROWAVE ROUX

Steps:

• Mix oil and flour together in a 4 cup glass container (I use a Pyrex 4-cup).
• Microwave uncovered on high for 6-7 minutes.
• Stir at 6 minutes with a wooden spoon--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 measuring cup will stay cool enough to touch.
• When the roux has reached a very dark brown (think a coffee grounds dark brown), remove from microwave and CAREFULLY (remember--the roux is very hot!); add the onion, celery, and bell pepper, a little at a time.
• Stir and return to microwave.
• Sauté on high for 2 minutes.
• You should now have about 3 3/4 cup of roux.
• If any oil has risen to the top, you can pour this off.
• Slowly, add enough hot water to bring the 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!