ROUX is an equal mixture of oil and flour that is browned and used as a thickening base for many of the South Louisiana dishes such as stews, gumbos, etouffes and sauce piquantes. It not only thickens, but it also gives a different, quite distinct flavor due to the browning of the flour.
Cooking Time: 12 minutes
Utensil: 4-cup Pyrex measuring cup
1. Mix oil and flour together in a 4-cup measuring cup. Microwave uncovered on HIGH 6-7 MINUTES. Stir at 6 minutes - 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 glass measuring cup will stay cool enough to touch. If not use a pot holder.
2. Add onion, celery and bell pepper (or Season Blend) to Roux in measuring cup. Stir and return to Microwave. Sauté on HIGH 3 MINUTES.
3. Add garlic to Roux. Stir. You should have about 3-3/4 cups of Roux now. If any oil has risen to the top, pour this off.
4. 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.
5. To a large stew pot with +/- 2 quarts of water, add Roux. Next add your meats and/or seafood and remaining vegetables.
6. After everything is blended in, add seasonings to taste and return to boil, then turn down to simmer. At this point, add gumbo filé until the desired consistency and flavor is reached.
Serve over a bowl of hot rice and add Tabasco Sauce to taste.
You will find that gumbo filé and tomatoes act together to also thicken the gumbo.