Recipe - Microwave Cajun Roux

2 tablespoon Oil; (or other fat, such as
rendered pork fat,
shortening, lard, bacon
grease, rendered chicken
fat)
4 tablespoon Flour

Heat oil (or other fat)in the microwave until melted and hot, in a Pyrex
2cup measure, or other equivalent cookware. Stir in flour. Microwave on
high power, stirring every minute or less, until the flour turns a rich
mahogany brown, or about five minutes. Watch carefully at the end so that
it doesn't burn, but don’t be afraid to let it get to a deep dark color,
which is essential for the color and flavor of a Cajun gumbo. Stir every 20
seconds or so when it reaches the end of the cooking time. It will seem
dried and crumbly, but stirring it thoroughly will return the roux to a
smooth and oily texture. Add the roux to an okra gumbo to thicken and
flavor it. It can be made in larger quantities and stored in the
refrigerator until needed. This recipe makes enough for us to have shrimp
or chicken gumbo with rice at one meal, with the leftovers thinned with
water or broth to make soup for the next day.

Posted to EATL Digest by Jo McGinnis jmcgin@AZSTARNET.COM on Feb 15,
1998