Instructions: Make a Roux (posted a recipe for it). When well browned, add chopped onions, garlic and bell pepper. Stir until onions are clear and starting to brown at the edges. Add meat and brown lightly in the roux. Stir well so that roux does not stick and burn. Add a quart of water, stir from the bottom, loosening all of the roux. Bring to a rolling boil, then lower heat and simmer for about an hour, adding water whenever gravy gets too thick and begins to stick. Cook until meat is fork tender adding water when needed. Add salt and pepper to taste. When meat is done, remove from pot and continue simmering until gravy is thick. Serve over steamed rice.

Serves 3 to 4 people.

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