6 Tbsp. olive oil
6 Tbsp. whole wheat flour
3 cloves garlic, minced
1 1/2 Tbsp. chopped fresh parsley leaves
3/4 tsp. cayenne pepper
1 1/2 tsp. oregano
1 1/2 tsp. paprika
1 1/2 tsp. file spice
1 1/2 tsp. sea salt, to taste
3 cups chopped green bell pepper
3 cups chopped red pepper
1 1/2 cups green onion (green and white parts)
1 1/2 cups chopped yellow onion
7 1/2-8 cups brown stock
2-3 bay leaves
2-3 sprigs fresh thyme
• Prepare a roux by heating the oil and adding the flour.
• Once the roux is light brown, add the garlic and sauté for 2 to 3 minutes until translucent.
• Add the chopped parsley, cayenne pepper, oregano, paprika, file, and salt. Sauté for 2 to 3 minutes.
• Add the chopped red and green bell peppers and green and yellow onion and sauté for 5 to10 minutes.
• Add the stock, bay leaf, and fresh thyme to the pot and simmer for 20 to 25 minutes.
• Remove the bay leaf and thyme.
Makes 8 servings
