When I moved to Denver, I quickly found out that you can not find roux in a jar at your nearest grocery store. In fact, you can’t find it at any grocery store. I spent years having it shipped from Louisiana. Anyone who visited brought me roux and cajun seasoning. I’m happy that the stores now carry my favorite seasoning, but still no roux. After years of intimidation, I set out to make my own roux. How hard can burning flour be? Well, it turned out to be very hard. I was doing it on the stove. While it does need to be very dark, there’s a fine line between burnt and too burnt. I gave up for a couple of more years. About 6 months ago, I decided that I was going to master this roux process. After lots of research, I decided the microwave method was the way to go. I tried different oil and flour rations. The process that I came up with is fool proof, spoken like a roux fool. The oil and flour ratio is 2 parts flour to 1 part vegetable oil. I like mine a little dry. It serves the same purpose, but has less fat. Mix your oil and flour in a microwave safe dish. I recommend a pyrex measuring cup because it has a handle. If you are making gumbo, you will want to use 3 cups of flour and 1 1/2 cups of oil. Put your mixture in the microwave for 4 minutes. Remove and stir. Put back in the microwave for 1 minute increments, stirring well in between each time. It will take 3 to 4 more addititonal minutes. Your roux should be the color of dark coffee. I’ve even found that my own roux desolves better than store bought roux.
It can be stored for up to 1 week in the refrigerator. Besides gumbo, it serves a great thickening agent in any gravy.
Don’t wait until your feeling adventurous. It’s easier than you think.
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