Microwave Roux Recipe for Gumbo

Microwave roux tastes just like traditional roux, but only takes 10 minutes to make! Dark roux has a deep roasted nutty flavor and makes a delicious cajun gumbo.

Course Ingredient

Cuisine Cajun

Keyword gumbo roux, microwave roux, roux

Prep Time 1

Cook Time 10

Total Time 11

Servings servings

Calories 250kcal

Author Lauren LeBlanc

Equipment

Whisk
Large microwave safe measuring cup
Oven mitts
Microwave cover

Ingredients

1 ¼ cup flour
1 cup neutral oil

Instructions

WHISK: In a large microwave safe bowl or measuring cup, whisk together flour and oil until there are no lumps.
HEAT: Cover and microwave for 4 minutes. Using oven mitts, carefully remove the roux from the microwave and gently stir. It will be bubbling and foamy. It should be a blond roux at this point. Continue heating in 1 minute increments, stirring well in between, until you reach the desired color. The whole process should take about 8-10 minutes. Roux will continue to darken from residual heat, so it’s best to remove it just before the color stage you want.
USE: Use the roux in your recipes or store for later.

Notes

This makes enough roux for a gumbo with 8-10 servings.
SAFETY TIPS: It’s very important to use a microwave safe container. It’s also very important to use a container that is at least twice the size of the amount you are microwaving. The hot roux will bubble and expand, and you don’t want it to bubble over. Cover the container while microwaving so it does not splash. Use oven mitts to handle the container to prevent burns.
Everyone’s microwave is different! Start low and slow until you get the hang of making roux in your own microwave. I use the regular heat setting on my microwave. If your roux keeps burning, try turning the heat to 70% power. Depending on your microwave you may even need to do 30 second intervals once you get closer.
Double the recipe to make a larger batch. Doubling will add time to the cooking process.
Store roux at room temperature for 2-3 days, in the refrigerator for up to 6 months, and in the freezer for up to a year.

Nutrition