"FIRST YOU MAKE A ROUX"

The saying in Louisiana, "First you make a Roux", before you cook anything, Cajun! And who said "You can't make a Roux in a Microwave Oven, you need a heavy cast iron black skillet". Bull!!!! Here how: Cooking Time: 12 minutes Utensil: 4 cup GLASS (must be glass) Pyrex measuring cup. METHOD Mix 2/3 cups All Purpose Flour and 2/3 cups Veg. Oil together in the 4 cup measuring cup and mix smooth before putting in the microwave. Microwave on High Power for 7 minutes, stir and whisk 4 minutes and again every 30 seconds until you get a nice medium dark color, DON'T BURN! Some Microwaves, depending on on watts, will take a little less than 7 minutes, others a little longer, I can tell by the color and the aroma. NEXT: 1 Large Onion, chopped 2 Starks Clelry, chopped ½ Green Pepper, chopped 1 Bunch Green Onions (green tops), chopped 4 Cloves Garlic, minced. (You may find fresh chopped Cajun/Creole vegetables in 16 oz. containers in your supermarket fresh produce section. You will save a lot of prep time, however, I prefer the fresh, do it yourself chopped vegetables. ADD all the chopped vegetables into the HOT Roux (Oil & Flour). Careful VERY HOT, stir and saute on High Power for another 3 minutes. You now have a wonderful dark Cajun Roux to make your Gumbo, Etouffee, etc. Go to next page for Crawfish, Shrimp Etouffee.

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