Cajun Recipe: Start stirring and browning your Roux (flour and oil, 1/4 cup of each) until about caramel colored, add minced garlic, add the trinity (chopped onion, celery & bell pepper) add your meat of choice, stirring until meat is cooked, add water until a soup consistency, add cayenne pepper, salt & pepper, some onion & garlic powder TO TASTE (or Tony Chachere's original seasoning, from Louisiana), add tablespoon of file' (ground sassafras leaves), let cook until meat falls apart, then enjoy! Do the same for seafood (shell off, careful don't overcook), except add a teaspoon of Zatarains's liquid crab boil. Serve over rice. C'est si bon! Thanks for the Welcome!