Roux

Roux (roo) is an equal mixture of flour and oil that is browned until chocolate-colored. It is used as a thickening base for many South Louisiana dishes. In fact, the standard opening to most Cajun recipes is "First, you make a roux". Roux is traditionally cooked very slowly in a heavy iron skillen, stirring constantly for ten to fifteen minutes until the desired color is obtained. It is tricky to get it just right without burning. However, roux can be prepared very effectively in a microwave oven in a shorter time with a lot less mess. The recipe below is designed for the microwave but can be made on top of the stove as well. Simply brown the flour and oil, stirring constantly, until it is a deep rust color, add the vegetables and cook, stirring constantly, until tender. Roux freezes very well.

Cooking time: 12 minutes
Utensil: 4 cup glass measuring cup

2/3 cup corn oil
2/3 cup flour
2 cups onion, chopped
1 cup celery, chopped
1/2 cup green bell pepper, chopped
4 cloves garlic, pressed or minced
1/4 cup fresh parsley, chopped
1/4 cup green onion tops, chopped
Approximately 1/4 cup hot water

Mix oil and flour together in 4 cup pyrex measuring cup. Microwave uncovered on high for 6 minutes. Roux will be light brown. Stir. Microwave for another 30 seconds to 1 minute on high until roux is dark brown. The roux will be very hot, but usually the handle on your glass measuring cup will be cool enough to touch. Add onion, celery, and bell pepper to roux in measuring cup and stir. Return to microwave and cook on high for 2 minutes. Remove and add garlic, parsley, and green onion. Stir and return to microwave. Cook on high for 2 minutes. You should have about 3 3/4 cups of roux. If any oil has risen to the top, spoon it off. Slowly add enough hot tap water to bring roux to the 4 cup mark. Stir and you will have made a smooth, dark roux in only 12 minutes.