Tasso Gumbo Gravy

• 1/4 cup clarified butter or vegetable oil, do not use whole butter the solids will burn before the roux is brown
• 1/2 cup onions, fine dice
• 1/3 cup all purpose flour
• 1/4 cup green pepper, fine dice
• 1/4 cup celery, fine dice
• 1 1/2 tablespoons fresh garlic, minced
• 1 teaspoon cajun seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 2 cups chicken or turkey stock
• 1 bay leaf
• 1 cup tasso ham, fine dice
• kosher salt and fresh ground pepper

1. In a cast iron pot or enameled Dutch oven heat the butter or oil over medium high heat. Add the flour. It should sizzle. Start stirring with a wooden spoon, don't use metal because it can discolor the roux. Reduce the heat to medium low and keep stirring. The roux will begin to take on color and smell like popcorn. Keep stirring until it is the color of peanut butter.
2. Add the onions, celery and green pepper. The roux will seize up and collect around the vegetables. Thats what you want. Stir until the veggies become fragrant.
3. Add the garlic, Cajun seasoning, thyme and the marjoram. Stir until they become fragrant.
4. Add the stock. Season the a heavy pinch of salt and fresh ground pepper. Raise the heat to high and stir the gravy until it comes back to a boil and thickens. Add the tasso and the bay leaf. Reduce the heat and let the gravy simmer for 15 to 20 minutes so the flavor meld. Taste and correct the seasoning.

butter, onions, flour, green pepper, celery, fresh garlic, cajun seasoning, thyme, marjoram, chicken, bay leaf, tasso ham, kosher salt

Taken from food52.com/recipes/7477-tasso-gumbo-gravy (may not work)