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Cook 3-4 cups of Rice (final volume), set aside.
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Melt Butter in a heavy bottomed skillet over medium to medium high heat.
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Slowly mix in the flour a little at a time, stirring constantly.
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Continue to stir constantly so you don't burn and ruin the butter.
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When it gets a nice brown color take it off the heat. You now have Dark Roux (Gumbo Base), set it aside.
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Saute the Bacon pieces in a large skillet until cooked (just starting to crisp).
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Remove the Bacon and set aside.
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In the Bacon grease, add the Onion, Bell Peppers and Celery, cook until softened, about 5 minutes.
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Add the garlic and cook for another minute or so.
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Add the Dark Roux and return the bacon to the pot; reduce heat to medium low, Salt and Pepper to taste, cover and let simmer for about 5 minutes, stirring occasionally.
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Add the rice and green onion, stir together.
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Cook for a few minutes longer, stirring occasionally, until cooked through.
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Taste and adjust seasonings.