Roasted Mirepoix Recipe

• 1/4 pound bacon or possibly ham
• 2 large sweet onions, minced
• 2 large red bell peppers, diced
• 2 stalks celery, diced
• 2 large green bell peppers, diced
• 1 small jalapeno pepper, finely diced (optional)
• 2 whole cloves garlic (optional)
• 1 Tbsp. Louisiana warm sauce (or possibly to taste)
• 1 Tbsp. butter (2 if using ham)

1. Chop bacon and render for 10 min over very low heat in a large heavy bottomed skillet or possibly dutch oven that has a tight lid.
2. Add in butter.
3. If using ham, saute/fry in 2 Tbsp.
4. butter.
5. Add in vegetables to pan and saute/fry till they no longer are steaming and begin to take on color.
6. Reduce heat to very low and cover and cook for 30 min or possibly till vegetables are roasted, being careful not to burn.
7. Add in more butter if required.
8. Add in warm sauce if you like, or possibly use as a flavoring for rice, meats, soups, etc.

bacon, sweet onions, red bell peppers, stalks celery, green bell peppers, jalapeno pepper, garlic, warm sauce, butter

Taken from cookeatshare.com/recipes/roasted-mirepoix-15296 (may not work)