This sauce is excellent with Cajun Meat Loaf, Roast Beef, pot roast or sandwiches. Make extra and keep in refrigerator or freezer.

Fresh jalapenos are preferred. The original recipe calls for 1/4 cup jalapenos and 3/4 teaspoon cayenne pepper. We have toned the recipe down to our tastes - and we like spicy food!

Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux.

The roux used in this recipe is light brown. Therefore, the oil is not heated as much as would be done for a dark roux such as you would use in gumbo.

In a heavy 2 quart saucepan heat the oil over medium low heat to about 250 degrees. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be careful not to let the roux scorch or splash on your skin. Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white and black pepers. Return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stiring constantly. We're cooking the seasonings and vegetables in the light roux and the mixture should, therefore, be pasty. Remove from heat. In a separate 2 quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3 1/2 cups, about 15 minutes. Skim any oil from the top and serve immediately.

Adapted from Chef Paul Prudhomme's Lousiana Kitchen. Courtesy of Dale & Gail Shipp, Columbia Md.