Rec: Microwave Roux (no more sweating over the stove for us lazy folk)

For Four Cups Of Roux

2/3 cup flour
2/3 cup vegetable oil
2 cups onions, chopped
1 cup celery, chopped
1/2 cup green bell peppers, chopped
4 cloves garlic, minced
1/4 cup parsley, chopped
1/2 cup green onions, tops included,chopped
1/4 cup hot water, approximately



Mix oil and flour together in a 4 cup glass container (I use a
Pyrex 4c. cup). Microwave uncovered on HIGH for 6-7 minutes.
Stir at 6 minutes with a wooden spoon - roux will be a light
brown at this time and will need to cook 30 seconds to 1
minute longer to reach the dark brown color so important
in making Louisiana gumbos and stews. The roux will be
VERY HOT, but usually the handle on your measuring cup
will stay cool enough to touch. When the roux has reached
a very dark brown (think a coffee grounds dark brown),
remove from microwave and CAREFULLY (remember-
the roux is very hot!) add the onion, celery, and bell pepper,
a little at a time. Stir and return to microwave. Saute' on
HIGH for 2 minutes. You should now have about 3 3/4 cups
of roux. If any oil has risen to the top, you can pour this off.
Slowly, add enough hot water to bring the 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 are ready at any
time to put together a delicious gumbo or stew.