Nb * chopped ** minced (fresh Jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible)

Combine onions, bell peppers and celery in a small bowl and set aside while yo start the roux. In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250F. 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 peppers; return pan to high heat and cook about 2 minutes, stirring 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 off any oil from the top and serve immediately.

[From Paul Prudhomme's Louisiana Kitchen] From : Ruth Hanschka