ROUSES_Fall2022_Magazine-low-res

1) being a great timesaver and 2) using flour and oil from my pantry! If you aren’t worried about losing your Cajun card — and listen, mine is laminated and safe, so I wouldn’t worry too much! — enjoy this step-by-step guide to my momma’s microwave roux. Her maiden name’s Barrilleaux, so you know it’s bayou-approved. MOM’S MICROWAVE ROUX “You need a deep, heavy, heat-resistant microwave dish.” —Karen HOW TO PREP: In a large, deep, microwaveable dish, whisk together ingredients until smooth. Microwave on high for 4 minutes; remove from microwave and stir. (Be careful, dish will be very hot). Microwave for another 3 minutes, then remove and stir. Microwave for another 2 minutes, then remove and stir. Microwave for 1 minute, then remove and stir. At this point your roux should be a nice caramel color and ready to use in your gumbo or other recipe. WHAT YOU WILL NEED: ¾ cup Rouses Vegetable Oil 1 cup all-purpose flour

up a rotisserie chicken? Why spend time chopping vegetables when they’re already cut and packaged in the produce depart ment? (Sometimes I see what’s available and decide on a quick supper from that — hello, stir fry mix! Shall we make tofu bowls tonight?) And (I hope this doesn’t get my Cajun card revoked) there’s no easier recipe to cheat on than gumbo. My husband and I both love a good gumbo. Any kind, any method, any weather! My picky-eater middle child will request chicken and sausage gumbo (hold the sausage, or chop it so tiny she doesn’t notice it!); it’s a departure from the peanut butter sandwiches or mac and cheese she requests for every other meal. So gumbo is always in our rotation. We have made gumbo all of the ways, using any number of shortcuts. Rotisserie chicken is a no-brainer. The roux, though; that’s a labor of love. Maybe one day I’ll stand at my stove with my wooden spoon babysitting a roux, but that day is not today, my friends. I love the Rouses Gumbo Mix, and I love the jarred Rouses Roux. And I am particularly fond of the Karen Rouse School of Cooking Microwave Roux (patent pending ), which is a double-doozy for

TEAM ROUX

By Ali Rouse Royster, 3rd Generation I like to cook, but I’mno culinary purist. I’d like a leisurely afternoon in the kitchen — cranking some tunes, making my mise en place , following a recipe, etc. — but as a working mom of three grade schoolers, there is nothing leisurely about my afternoons! So I’ll use a good shortcut if it doesn’t sacrifice too much of the end product. (I get this from my mother, Karen, the shortcut queen.) Why bake a whole chicken when I can pick Are You Still a Cajun If You Microwave Your Roux?

ARROW-CIRCLE-RIGHT The basic formula for a roux is one part fat to one part flour. The fat you use will affect the final flavor of whatever you are cooking. Butter is perfect for white and blond roux; you can even use butter to make brown roux. If you want to use butter in a darker roux for a gumbo, mix it with a high-heat oil, so it doesn’t scorch.

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