Cajun Brown Gravy

Steps

1. Mince the red bell pepper, celery, and onion into small pieces.
2. In a skillet over medium heat, melt butter. Add the chopped celery and sauté until tender.
3. Add the minced onions to the skillet and cook until well incorporated.
4. Stir in the diced red bell pepper and continue to sauté until nice and translucent/tender (about 10 minutes total).
5. After about five minutes of cooking, stir in the finely minced garlic. Cook until vegetables are tender.
6. Transfer the cooked vegetables to a bowl or plate and set aside.
7. In the same skillet over medium heat, melt one tablespoon of bacon grease and one tablespoon of butter.
8. Add 1.5 tablespoons (or roughly 15 grams) of flour to the melted fat and cook over medium heat until it reaches a nice brown color (peanut buttery brown paper bag color).
9. Return the cooked vegetables to the skillet with the roux.
10. Stir in the vegetables and cook for two to five minutes over low to medium heat, allowing the flavors to combine.
11. Pour in 1.5 cups (or 356 ML) of veal stock while scraping the bottom of the pan to incorporate the roux.
12. Add 1/4 teaspoon of Tabasco sauce and stir.
13. Stir in one tablespoon of Cajun spice mix, 1/2 teaspoon of oregano, and 1/2 teaspoon of powdered thyme.
14. Taste the gravy and adjust seasoning with salt and pepper as needed.