microwave roux
 

My wife started getting bad heart burn when i made gravy from my roux.
She said it was the oil. So i read up on a microwave roux. I don't know the wattage on my microwave so i just did 2 min at a time till it started to brown then down to one min. Darkest gravy i have ever made and was great,
http://www.realcajuncooking.com/2009...umbo-roux.html

I don't know that I agree with the principle of that. But if it tastes good eat it!

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I was skeptical too. but i had to try something. as long as you break up all the clumps and remove any burnt spots every time you stir it ( you will have little clumps that burn doesn't affect the taste) it works great

Whaaaaaaat?

About 2 years ago I went to my Aunts house in Vacherie, shes in her early 70s. She asked if I wanted a bowl of Shrimp and Okra Gumbo. Well I didn't get fat looking at food so I told her yes. I ate the bowl of gumbo and it was superb. I said, TaTaunt that's a good gumbo, She said ya Nonc cooked that in the Microwave. I said oh it was frozen and yall heated it up? She said no he cooked the whole thing in the microwave roux and all. He made a roux, browned his onions, added pre smothered okra, added his shrimp, then added his stock. Said it took him about 30 minutes.

I've made it with oil in the microwave before but never oil less

I only make oilless roux. Fooled many many people. Just need to darken your flour or buy the karys dry roux. Stir it into pot of boiling water and pour it in the gumbo. I hate a greasy oily gumbo and what's does everybody do while cooking....they skim the oil off the top of the pot. Well of you never put the oil in it you don't have much to skim. A little hint of the dry roux doesn't get you gumbo dark enough is to add a little kitchen bouque. The color doesn't make it taste good but some people think a dark gumbo tastes better. Lol

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