Note: Blogspot didn't do what it was supposed to do...this WAS scheduled to post yesterday, the 18th, but it didn't and I have no idea why....so a day late, but still worth having here's a recipe from Passion's Flight Author Shannan Albright -
My roots are from the bayou of Louisiana and this recipe has been in my family for hundreds of years. I am happy to share it with you today.
1 lb. Hamburger Meat - (Make sure it's 70%. the leaner the meat, the weaker Roux you will have.)
1 Bell Pepper
1 Medium white or yellow onion
3 16 oz Cans of Tomato Sauce
In a skillet brown hamburger meat.
Remove cooked meat leaving the drippings in pan.
Use approx. 2 tablespoons of flour or enough to make a paste. Cook on med high until dark brown.
Add chopped onion and bell pepper. This will stop the Roux from cooking.
Add tomato sauce and equal parts water and stir. Place meat into pot and let simmer for 45 min.
Add Tabasco to taste.
Serve over rice.