1 lb. red kidney beans 1 bell pepper chopped 1/2 lb. mixed smoked sausage 1 large onion chopped 6 small pork chops 3 ribs celery, chopped 1/2 lb. honey smoked ham 2 cloves garlic chopped 2 Tbsp green onion tops chopped 2Tbsp parsley choppedNote the following are added to taste, since the sausage can be purchased as mild, hot or regular depending on your taste: So salt, pepper, thyme, and oregano should be added slowly, towards the end of the cooking process.
Serve over hot steaming white rice, sprinkle with the chopped parsley and green onion tops.
The usual proportion of oil and flour is one to one. Usually the light and medium-brown roux are used in sauces or gravies for dark heavy meats. These include such meats as beef, game (like venison, elk), dark fowl such as duck, and geese. The dark red-brown and black roux are used in sauces for light, white meats, like pork, rabbit, veal, fish and shellfish. The black roux is also best to use in gumbos despite the meats, but it's also the hardest to obtain without burning. It may take some practice, but a dark red-brown roux will suffice.
A roux can be made in advance, cooled and stored in an air tight jar for several days. It can be stored in the refigerator or at room temperature. If made ahead, pour off excess oil which will rise to the top or skim off what has gelled at the top if it has been refigerated, then reheat. This will lesson the oiliness of your sauce. When making a roux in advance the cooking process must be watched even more carefully as the vegetables are not added until reheated. Thus the cooking cannot be slowed unless you remove from the fire and stir briskly.
Essentials when cooking a roux! 1. A roux is very hot and sticks to your skin, handle with care. 2. Always use a very clean heavy skillet such as cast iron, and not a non-stick type. Also make sure it's large enough that the oil does not fill it by more than 1/4th of it's capacity. 3. Oil should be smoking hot before flour is added, and once hot, flour should be added gradually, about 1/3 at a time, stirring, or whisking constantly, to avoid burning. 4. Have vegetables chopped and ready as required by the recipe and all utensils near at hand before starting to cook as you must continue to stir constantly during the cooking process. 5. As soon as the roux reaches the desired color, remove from the fire, stir in the vegetables, (refer to recipe) which will stop the browning process. Continue stirring until the roux stops getting darker,which will take about 3 to 5 minutes. 6. If roux cooks too fast remove from heat, but continue stirring until it slows, however if black specks appear in the roux it has burned, and should be discarded and the process started over.