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Submitted by: Kay Mulligan, Henderson, KY
Roux is the most important ingredient in many dishes, stews, and especially gumbo.
Here's a quick and easy recipe for a very tasty roux.
2/3 cup oil
2/3 cup flour
2 cups onion, chopped
1-cup celery, chopped
½ cup green bell pepper, chopped
4 cloves garlic, minced
¼ cup parsley, chopped
¼ cup green onion tops, chopped
Preheat oven to 400 degrees.
Mix oil and flour together in a 4-cup measure. Microwave uncovered on High 6-7 minutes. Stir at 6 minutes---roux will be a light brown color so important in making Louisianan gumbos and stews. The Roux will be very hot, but usually the handle on your glass measuring cup will stay cool enough to touch.
Add onion, celery and bell pepper to Roux. Stir and return to Microwave. Sauté on high 3 minutes.
Add garlic, parsley and green onion to Roux, stir and return to Microwave. Sauté on High 2 minutes.
You should have about 3 ¾ cups of Roux now. If any oil has risen to the top, pour this off.
Slowly add enough hot tap water to bring Roux to the 4-cup mark.
Stir, and you will have a smooth dark Roux in only 12 minutes.
Roux freezes very well and you're ready at any time to put together a delicious gumbo or stew.