Make better gumbo faster with the miracle of microwaved roux

I am a HUGE #gumbo fan. The #roux is hard to make. But not anymore! The first time I attempted a gumbo, I really earned that dang soup. It’s not that it was a complicated dish to execute, but it had required more stamina than I ever expected. Any Louisianan would tell you the step requiring the most effort is making the roux, which involves whisking flour into hot oil until the mixtures turns dark brown. I didn’t realize you had to continuously whisk—no, listen to me: continuously whisk—for half an hour, if not more. My right forearm was dangling by a tendon by the time I achieved that coffee grounds color I desired. But good dang, was that chicken and andouille gumbo ever tasty.
https://thetakeout.com/make-better-gumbo-faster-with-the-miracle-of-microwaved-1822915988