Go Back
–+ servings
Microwave Roux
This Microwave Roux is a convenient twist on a foundational Southern recipe. Traditionally made over the stovetop with constant stirring, this version uses the microwave to achieve a deep, flavorful roux in a fraction of the time. Once the flour and oil are cooked, it’s enhanced with classic Cajun aromatic vegetables like onion, celery, bell pepper, and garlic. A splash of hot water at the end transforms the roux into a savory base, perfect for gumbo, étouffée, or stews. It’s a smart shortcut without compromising the rich depth that Southern cooking is known for.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course sauces
Cuisine cajun, Southern
Servings 4 cups
Calories 454 kcal

Ingredients
  

  • ⅔ cup oil
  • ⅔ cup all-purpose flour
  • 2 cups onions (chopped )
  • 1 cup celery (chopped )
  • ½ cup bell pepper (chopped )
  • 4 cloves garlic (minced)
  • ¼ cup fresh parsley (chopped )
  • ¼ cup green onion (chopped )
  • ¼ cup hot water (or as needed)

Optional Serving Suggestions:

  • Butter (if using for étouffée)
  • 1 can Rotel tomatoes (if using for stew)

Instructions
 

Step 1: Make the Roux

  • Mix oil and flour in a 4-cup glass measuring cup.
  • Microwave on HIGH for 6–7 minutes.
  • Stir at the 6-minute mark.

Step 2: Add Aromatics

  • Add chopped onions, celery, and bell pepper.
  • Microwave on HIGH for 3 minutes.

Step 3: Add Garlic and Herbs

  • Add minced garlic, parsley, and green onions.
  • Microwave on HIGH for 2 minutes.

Step 4: Adjust Consistency

  • Pour off any excess oil.
  • Slowly add ¼ cup hot water to bring mixture to the 4-cup mark.

Step 5: Customize for Dish

  • For étouffée: use butter instead of water in Step 4.
  • For stew: stir in Rotel tomatoes after adding water.

Tips

  • Stir carefully at the 6-minute mark to prevent scorching in the microwave
  • Use a 4-cup measuring cup as written to avoid boil-overs
  • Chop vegetables evenly so they sauté uniformly
  • Drain excess oil as instructed to control richness
  • Hot water must be added slowly to avoid splattering
  • For étouffée, do not add water and use butter instead (per note)
  • Rotel tomatoes can be added for stew applications
  • This roux works well as a base for gumbo, étouffée, or vegetable stew

Nutrition

Calories: 454kcalCarbohydrates: 27gProtein: 4gFat: 38gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 24gTrans Fat: 0.1gSodium: 28mgPotassium: 294mgFiber: 3gSugar: 5gVitamin A: 1077IUVitamin C: 38mgCalcium: 48mgIron: 2mg
Keyword classic base, creole cooking, from scratch, microwave roux, savory sauce starter, vegetables
Tried this recipe?Let us know how it was!