1 onion chopped
1 large bell pepper chopped
8 stalks of celery chopped
(the above ingredients are not negotiable)
1 jalapeno pepper minced
5 garlic cloves minced
add any other veggies you have hanging around that you think will go well.
3 cups vegetable oil
3 cups flour
2-2.5 pounds of meat.
I used sausage only in this recipe (andouille, southern smoked, linguica, or even kielbasa would be welcome).
Diced chicken or fish or really any meat at all will be fine, remember the flavor comes from the roux.
*if you use shrimp, be careful not to add until the very end, as it is easy to overcook.
48 ounces of stock (chicken, beef, or seafood depending on your meat choice)
salt to taste
1/4 tsp cayenne pepper