Cajun Brown Gravy

Here's a great sauce for poutry or beef.

Canola oil

1 cup all-purpose flour

2 1/2 quarts beef stock

2 large onions, chopped

5 garlic cloves, minced

1 bell pepper, chopped

2 jalapeños, chopped (optional)

1 teaspoon Creole seasoning

2 bay leaves

Heat 3/4 cup canola oil in an uncoated Dutch oven over medium heat. Gradually whisk in flour, whisking until smooth, adding extra oil if needed. Cook roux about 15 to 20 minutes or until dark brown, while stirring constantly with a woopen spoon (do not burn). Slowly pour in stock while whisking vigorously to break up any clumps.

Bring to a low boil, reduce heat to medium-low, and simmer 20 minutes, while skimming away any foam or fat that accumulate on the surface. Scrape along bottom often to loosen any settled roux. Pour into a slow cooker on low heat.

Heat 3 tablespoons of oil in a skillet over medium-high heat. Add onions; sauté 15 minutes or until caramelized, deglazing with a tablespoon or two of water if bottom of skillet becomes too brown. Add garlic, bell pepper, jalapeño (if using) and Creole seasoning; sauté 3 minutes to sweat. Pour into slow cooker with roux-thickened stock.

Add bay leaves, cover with lid and simmer on low for 4 hours. After cooking, but before stirring, carefully skim away accumulated fat from surface. Stir mixture. Taste, adjust seasoning. Chill or freeze until needed.

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Enjoy!!!

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