Microwave roux method for C&S Gumbo (pics)

Since we're all going roux/gumbo crazy around here...

I sometimes do microwave, sometimes stovetop in skillet. Just depends on my mood. But you can get a very dark roux in the microwave, safer, in my opinion, than stove top. (safer as in without burning).

Just an alternative method for those curious.

I started out with 1 1/2 cups of flour and 1 1/3 cups of oil. Stir it a bit in a microwave proof bowl and it looks like this...



It will bubble up and rise, so make sure your pot is tall enough to handle that.

Microwave for 1:30 on high. Stir. No need to take it out of the microwave. Don't want to risk getting that liquid napalm on you.

Microwave for 1:15. Stir.

Microwave for 1:00. Stir.



Microwave for 1:00. Stir. By now, it should be thickening up nicely, which is why you need to cut down the time and stir regularly.

Microwave for :30. Stir. Repeat this process until you get the color you want.

Be super careful removing it from the microwave and transferring it to your gumbo pot. If you let this sit unattended, it will have residual cooking and may burn. So don't.

I like my roux thick, not runny. Here she is...



For this gumbo, I did:
2 jalapenos,
1 green bell pepper,
1 1/2 stalk celery,
1 yellow onion (smallish),
1 lb Savoies Andouille,
meat from 1 rotisserie chicken
1 full box of chicken stock
2 heaping tblsp of minced garlic
okra (about as much as the celery)
cayenne, salt and pepper to taste
garnished with green onions

Above measurements are approximations, except for the oil and flour. Everything else get's 'eyeballed'.

Result: