Omelet wrote:
> In article >,
> Melba's Jammin' > wrote:
>
>> Threw it into a vat of gumbo. Laziness prevailed.
>> Jorge, I'm almost out of that jar of roux.
>
> Sometimes simple is best. :-)
>
> Can you make some pre-made roux and can it?

You can cook roux in the microwave and it lasts in the fridge for a few
weeks.

Microwave Roux

Makes 4 cups
2/3 cup vegetable oil
2/3 cup flour
2 cups onions, chopped
1 cup celery, chopped
1/2 cup green bell peppers, chopped
4 cloves garlic, minced
1/4 cup parsley, chopped
1/4 cup green onions tops, chopped
1/4 cup water (about)

Mix oil and flour in 4-cup glass measuring cup. Microwave on high,
uncovered, 6-7 minutes. At 6 minutes, stir. Roux will be light brown. It
will need to cook another 30 seconds to 1 minute to achieve dark, pecan
color. Add onions, celery and bell pepper. Stir. Microwave on high 3
minutes. Add garlic, parsley and green onions, stir and return to
microwave. Microwave on high for 2 minutes. Slowly add enough hot tap
water to bring to the 4 cup mark. Stir.

Note: remember to stir carefully, roux is kitchen napalm. It will also
continue to cook when it comes out of the microwave, so do not allow the
roux to get overly dark.

Becca