INGREDIENTS

INSTRUCTIONS

NOTE: Fresh jalapenos are preferred; if you have to use pickled ones,
rinse as much vinegar from them as possible. Combine the onions, bell
peppers and celery in a small bowl and set aside while you start the
roux. (NOTE: Unlike the roux in most other recipes in this book, the
roux we use here is light brown. Therefore, instead of heating the  oil
to the smoking stage, we heat it to only 250F; this prevents the  roux
from getting too brown.) In a heavy 2-quart saucepan heat the  oil over
medium-low heat to about 250F. With a metal whisk, whisk in  the flour
a little at a time until smooth. Continue cooking, whisking
constantly, until roux is light brown, about 2 to 3 minutes.  Be
carefyul not to let the roux scorch or splash on your skin.  Remove
from heat and with a spoon immediately stir in the vegtable mixture
and the red, white and black peppers; return pan to high heat and  cook
about 2 minutes, stirring constantly. Add the bay leaves,  jalapeno
peppers and garlic, stirring well. Continue cooking about 2  minutes,
stirring constantly. (We're cooking the seasonings and  vegetables in
the light roux and the mixture should, therefore, be  pasty.) Remove
from heat. In a separate 2-quart saucepan, bring the  stock to a boil.
Add the roux mixture by spoonfuls to the boiling  stock, strirring
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. From Paul Prudhomme's Louisiana Kitchen  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 95
Calories From Fat: 81
Total Fat: 9.2g
Cholesterol: 0mg
Sodium: 5.5mg
Potassium: 82.3mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: 1.4g
Protein: <1g