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1
I really like Classical music while I make this dish. Don't know why, but it just seems to fit. My favorite is Tchaikovsky: Suite No.2 Capriccio Italienne, Op.45. And a cold Coors!
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2
Combine the onions, bell peppers (I use a mix of red, yellow, and green), and celery in a small bowl and set aside while you start the roux.
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3
To make the roux, in a heavy 2-quart sauce pan, heat the oil over medium-low heat to about 250 degrees. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until the roux is light brown - about 2 - 3 minutes. Be careful not to let the roux scorch or splash on your skin.
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4
Remove from the heat, and immediately stir in the red, white, and black pepper. Return to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, fresh peppers and garlic, stirring well.
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5
Continue cooking about 2 minutes, stirring constantly. (Since we're cooking the seasoning and vegetables into the roux, the mixture should be quite pasty.) Remove from heat.
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6
In a separate 2-quart sauce pan, bring the stock to a boil. (1 bullion cube to 1 cup water works OK). Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3 1/2 cups, about 15 minutes. Skim any oil from the top, and serve immediately.
