Roux, a combination of flour and oil or butter, is often used as a base for many sauces, to thicken stews, make gravy, and add a nutty, toasted flavor to dishes like gumbo. If you're short on time or just want to skip the constant stirring, make roux in the microwave.
Basically, mix equal parts flour and some kind of fat in a microwave-safe dish and microwave for a short time, then stir, and repeat until it looks right. Cook's Illustrated (paywall) recommends olive oil, rather than butter because the oil requires less stirring. 2 tablespoons of oil and 2 of flour will turn into 1/4 cup of roux. Microwave for a minute and a half and stir. Then put back in the microwave for 45 seconds, stir, microwave again for 45 seconds, and give it a last stir. If you want a darker roux, continue alternating microwaving and stirring in 15-second increments.
The Newlyweds blog microwaves in 3-minute increments and offers step-by-step photos, including some other ingredients you might want to add while making gumbo.
Either way, a quick roux could easily save your dinner.
Shrimp and Okra Gumbo | Newlyweds
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