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1
Mix flour and oil together in a 4 cup GLASS measuring bowl with a whisk until smooth.
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2
Important to whisk smooth before putting in the microwave oven.
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3
Cook on HIGH power (100%) 7 minutes, stir and whisk at 4 minutes and again every 30 seconds until you achieve a dark caramel color.
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4
Don't burn the roux!
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5
Please be careful the glass bowl will be extremely HOT.
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6
Carefully add the onions, bell pepper, and celery to the how roux.
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7
It will sizzle and the aroma will be fantastic.
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8
Mix well and cook 3 minutes on HIGH.
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9
Add the green onions and garlic to the glass bowl.
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10
Cook 2 more minutes on HIGH.
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11
Additional notes:If you have ever made roux the conventional way, you know it must be watched constantly or it will burn.
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12
The first step, oil/flour cook on high 7 minutes, when your timer shows 4 minutes remove the glass bowl from the microwave and stir/whisk.
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13
Put the bowl back in the oven and continue to cook, however, take the bowl out every 30 seconds and stir/whisk as the roux begins to thicken.
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14
When the roux is medium to dark caramel color I like to take the bowl out of the oven and stir/whisk, the roux will continue to darken and you will have less chance of burning your roux.
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15
Depending on the powers (watts) of your microwave oven (700 to 1000 watts) the roux could start to thicken and brown at 5- 9 minutes.
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16
Attempt to get the color you like, Med, Dark Med, or Dark.
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17
The next 2 stages (3 minutes for the tough vegetables, then 2 more minutes for the tender vegetables).
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You really don't have to stir while the vegetables saute, however, you do stir when you first add them to the roux then forget it!
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19
Congratulations!
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You have now made authentic Cajun Roux in your microwave Oven.
