| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Oil |
| 2/3 |
c |
Flour |
| 2 |
c |
Onion, chopped |
| 1 |
c |
Celery, chopped |
| 1/2 |
c |
Green bell pepper, chopped |
| 4 |
|
Cloves garlic, minced |
| 1/4 |
c |
Parsley, chopped |
| 1/4 |
c |
Green onion tops, chopped |
| 1/4 |
c |
Hot water (approx) |
INSTRUCTIONS
Recipe from "Voila!" (Jr League of Lafayette, LA)
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. 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%) 2 minutes. You should have about 3 3/4 cups
of Roux now. If any oil has risen to the top, pour this off. 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.
: NOTES : From: Tout de Suite a la Microwave I...
: The microwave will brown my roux
: And even do the gaspergou.
: Now if you like to stir a lot,
: Just cook yours in a black iron pot.
Posted to bbq-digest V4 #16
Date: Fri, 25 Oct 1996 12:05:52 -0400
From: Kit Anderson <kit@maine.com>
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”