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1
Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux.
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2
The roux used in this recipe is light brown.
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3
Therefore, the oil is not heated as much as would be done for a dark roux such as you would use in gumbo.
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4
In a heavy 2 quart saucepan heat the oil over medium low heat to about 250F.
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5
With a metal whisk, whisk in the flour a little at a time until smooth.
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6
Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes.
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7
Be careful not to let the roux scorch or splash on your skin.
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8
Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white and black peppers.
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9
Return pan to high heat and cook about 2 minutes, stirring constantly.
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10
Add the bay leaves, jalapeno peppers and garlic, stirring well.
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11
Continue cooking about 2 minutes, stiring constantly.
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12
We're cooking the seasonings and vegetables in the light roux and the mixture should, therefore, be pasty.
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13
Remove from heat.
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14
In a separate 2 quart saucepan, bring the stock to a boil.
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15
Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition.
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16
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.
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17
Skim any oil from the top and serve immediately.
