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Easy Microwave Gumbo Roux (video)

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5 comments:

  1. AnonymousNovember 4, 2011 at 7:56 AM

    Absolutely astounding way to make a roux! Looks a great deal healthier than the oil based roux. Just wish I had found this recipe before I started my oil/flour roux. Thanks for the tutorial. Will definitely try this another time.

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    1. Jacques GaspardMay 24, 2012 at 2:57 PM

      What I love most about this powdered roux is that it imparts a true gumbo flavor and taste without oil or the need for refrigeration (which makes it portable) if you decide to make some in larger quantities to take on a trip or something. As long as it's in a cool and dry place and in a sealed container (like those cylinder coffee cans), it will keep for months. Thanks!.

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  2. UnknownApril 12, 2014 at 9:26 AM

    Do you keep microwaving flour if you want a darker roux or put in pan with a little oil to darken it up?

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    Replies
    1. Jacques GaspardApril 12, 2014 at 10:00 AM

      Keep microwaving the roux in 1 minute cycles until you have reached the desired color. Test your roux periodically to see the color (in a cup of clear hot water as shown in the video). Do not put the roux in a pan and add oil to darken it. Besides, adding oil of any kind defeats the purpose of producing an oil-less gumbo roux. Wouldn't you agree? Thanks for your question. I hope this helps.

      Delete
    2. UnknownApril 17, 2014 at 9:57 AM

      Thanks, will do that. What a time saver!

      Delete

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