23 cup vegetable oil
23 cup all-purpose flour
1 medium onion (chopped)
1 medium green bell pepper (chopped)
2 stalks celery (chopped)
1 bunch green onion (chopped, tops only)
4 garlic cloves (chopped)
Mix flour and oil together in a 4 cup GLASS measuring bowl with a whisk until smooth. Important to whisk smooth before putting in the microwave oven. Cook on HIGH power (100%) 7 minutes, stir and whisk at 4 minutes and again every 30 seconds until you achieve a dark caramel color. Don't burn the roux! Please be careful the glass bowl will be extremely HOT. Carefully add the onions, bell pepper, and celery to the how roux. It will sizzle and the aroma will be fantastic. Mix well and cook 3 minutes on HIGH. Add the green onions and garlic to the glass bowl. Cook 2 more minutes on HIGH. Additional notes:If you have ever made roux the conventional way, you know it must be watched constantly or it will burn. The first step, oil/flour cook on high 7 minutes, when your timer shows 4 minutes remove the glass bowl from the microwave and stir/whisk. Put the bowl back in the oven and continue to cook, however, take the bowl out every 30 seconds and stir/whisk as the roux begins to thicken. When the roux is medium to dark caramel color I like to take the bowl out of the oven and stir/whisk, the roux will continue to darken and you will have less chance of burning your roux. Depending on the powers (watts) of your microwave oven (700 to 1000 watts) the roux could start to thicken and brown at 5- 9 minutes. Attempt to get the color you like, Med, Dark Med, or Dark. The next 2 stages (3 minutes for the tough vegetables, then 2 more minutes for the tender vegetables). You really don't have to stir while the vegetables saute, however, you do stir when you first add them to the roux then forget it! Congratulations! You have now made authentic Cajun Roux in your microwave Oven.