Roux In The Microwave
A rich, flavorful roux with vegetables, perfect for thickening gumbos and stews, suitable for those who enjoy hearty, savory Southern comfort food.
Ingredients
Instructions
- In a 4-cup Pyrex measuring cup, combine oil and flour.
- Microwave on High for 6 minutes.
- Stir and microwave for 1 minute at a time, stirring after each minute, until browned to your liking.
- Add chopped onion, celery, and bell pepper.
- Microwave for 3 minutes.
- If desired, add minced garlic, chopped green onion, and chopped parsley.
- Microwave for 2 minutes.
- Pour into prepared gumbo stock, about 4 quarts.
Tips & Substitutions
To achieve a perfect roux, keep an eye on the microwave as it can brown quickly. If you prefer a darker roux, extend the cooking time in 1-minute increments. For a healthier version, consider using olive oil instead of traditional cooking oil. Feel free to substitute the vegetables; for instance, bell peppers can be replaced with chopped carrots or zucchini for a different flavor profile.
Serving Suggestions
This roux pairs beautifully with your favorite gumbo recipe, adding depth and richness to the dish. Serve it alongside a bowl of rice or with crusty bread to soak up the flavors. It also complements other hearty dishes, like Slow Cooker Barbecue Beef, making it a versatile addition to your meal planning.
Storage & Reheating
Store any leftover roux in an airtight container in the refrigerator for up to a week. To reheat, warm it gently in the microwave, stirring occasionally, until heated through. If the roux becomes too thick, you can mix in a little broth or water to reach the desired consistency before adding it to your gumbo or stew.
Nutrition & Diet Analysis (per serving)
Each serving of Roux In The Microwave contains roughly 895 calories, with 26g protein, 76g carbohydrates, and 61g fat. It is an excellent source of vitamin C (201% of the Daily Value), iron (195% of the Daily Value), and potassium (92% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 796mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil for the roux?
Yes, you can use different oils like canola, vegetable, or even butter. Each oil will impart a slightly different flavor. However, keep in mind that oils with lower smoke points may not achieve the same browning effect as those with higher smoke points.
How can I tell when the roux is done cooking?
The roux is ready when it reaches your desired color, which can vary from a light blonde to a dark brown. Stir it frequently during the last few minutes of cooking to ensure even browning. A darker roux will have a nuttier flavor, perfect for gumbo.
Can I make this roux in advance?
Absolutely! You can prepare the roux ahead of time and store it in the refrigerator. This can save you time when preparing dishes like gumbo or stews. Just remember to reheat it gently and adjust the consistency if needed before adding it to your recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).