Cajun Gumbo

Steps

1. In a pot, melt 1/2 cup of bacon grease over medium-low heat.
2. Turn the heat down even lower and slowly sift in 1 cup of flour while constantly stirring with a whisk to create a roux. Continue cooking until it reaches a dark brown color.
3. Add one large white onion, one giant green bell pepper (roughly chopped), and four garlic cloves to the pot. Stir well to coat them in the roux.
4. Let the vegetables cook for about 5-6 minutes, stirring occasionally, allowing the onions to become translucent while keeping the peppers from getting too tender.
5. Cook the mixture with the vegetables for another close to 10 minutes until they are tender and warm through.
6. Pour in 32 ounces (4 cups) of warmed unsalted beef broth. Stir continuously over low-medium heat to prevent clumping, adding more liquid if necessary to reach desired consistency.
7. Add 1.5 pounds of chunked andouille sausage, three bay leaves, Cajun seasoning, smoked paprika, oregano, red pepper flakes, Louisiana hot sauce, and dried thyme. Stir generously.
8. If using chicken for flavor/stock, add the pieces now (e.g., backs, necks, gizzards, or thighs/legs). Let it simmer for about an hour to develop flavors.
9. After approximately one hour of simmering, stir in 1.5 to 2 pounds of shrimp and let them cook briefly until they are done.
10. Stir in the Worcestershire sauce and two cups of Hatch green chili wine (or white wine).
11. Let the gumbo simmer for about 45 minutes to allow flavors to meld.
12. Serve the Cajun Gumbo over cooked rice.