Now we make a roux. I wanted to go dark chocolate, but was running short so I went just past milk chocolate. Added the trinity and stirred. A few minutes later, added some tomato paste, some red wine, andouille, then garlic. Once that was worked in, added stock, salt, cayenne and a few bay leaves. Simmered for a couple of hours, then added the leftover pork. Adjusted seasoning and went to town. Serve with rice, garlic bread and a glass of wine. Very good stuff.
Primo Oval XL, BPS drum, Weber gasser