Why doesn't everyone make a gumbo roux hot and fast like Paul Prudhomme? *Pics on Page 2*

I've been making rouxs like his for years. My dad taught me when I started cooking and I've never had any problems with it. The way I look at it...browned flour is browned flour no matter how long it takes.

My wife did the fast roux successfully for years. She has done the oven roux and now she usually does a roux in the microwave.

They all work well.

Why do people use a metal whisk on a cast iron pan?

Thanks!

How much are you making ?

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My wife did the fast roux successfully for years. She has done the oven roux and now she usually does a roux in the microwave.

They all work well.

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I mostly make my roux in the microwave. It only take 2 or 3 minutes of time, which allows you to be doing other food prep/cooking stuff. Using the micro, allows you to cook the roux for a few seconds longer to get it a little darker, and you don't have to stand there and watch it cook.


If you have never used the microwave, you should try it once.

Micro Wave Roux____ medium size batch

The absolutely best [easiest] way to make a Roux is in a Microwave Oven. I don't expect to convince any die hard's cause I wouldn't have believed it myself if I didn't try it. I've been doing it for many years....

Put about 1 cup of flour and 3/4 cup of oil in a medium size microwaveable bowl... Whisk good to get it all mixed up. Place in micro wave - cook on high for 3 minutes - Whisk , cook for 1.5 minutes - whisk, cook for 1 minute, whisk...keep micro waving and whisking for 30 seconds [or less] intervals until it is almost the color you want then remove from oven but continue to whisk every few minutes until it cools. Be careful when taking the bowl out of the microwave…. It will be very hot.

Note: for larger roux batches, cook for a little longer. Smaller batch…. Use shorter times.

Remember, it will continue to darken even after removed from the microwave, that's why I said "Almost the color you want" ---Total cooking time about 10 to 12 minutes….. or longer if you are busy and wait longer between "cooking” the roux again. You can then stir it in the pot with your seasoning vegetables that are already softened before putting the mixture in the stock.

Or….. after the roux cools for several minutes, you can mix in your vegetables to cook them in the hot roux. You probably will need to add some stock or water to thin the roux some.

Note: I sometimes make a little extra roux, and freeze the extra. Now I have a little roux ready to add to something small that I am cooking. You can cut off small amount of the frozen roux with a kitchen knife, to thicken up anything you are cooking

The first time you make the roux in the microwave, it will take you longer to get it made. But once you get a better “feel” for how to do this, it gets much easier.

Stir your roux up. Stick in the oven on 375. Chop your trinity. When your roux gets dark, add your onion. Back in the oven for about 10 minutes. Take out and add peppers and celery. Back in the oven for about 10 minutes. Take out and it's ready to intertwine with the homeade stock you made by roasting the bones of the chickens you smoked.

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Maybe do what I did. The first few times I was slow and super careful with it. As I got more experience, I got faster with it. It’s not as big of a deal as people make it out to be, but it certainly does take practice and a sense of what to expect.

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Yep, that’s the fun of making a gumbo. It’s an experience. Good music, good drink.

Keep practicing and enjoy it—that’s the most important part.

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The process.

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And the process shouldn't take 40 minutes