1/4 lb. bacon or ham
2 large sweet onions, chopped
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 tablespoon Louisiana hot sauce (or to taste)
1 tablespoon butter (2 if using ham)

Chop bacon and render for 10 minutes over very low heat in a large heavy bottomed skillet or dutch oven which has a tight lid. Add butter.

If using ham, saute in 2 tablespoons butter.

Add vegetables to pan and saute until they no longer are steaming and begin to take on color.

Reduce heat to very low and cover and cook for 30 minutes or until vegetables are roasted, being careful not to burn. Add more butter if required.

Add hot sauce if desired, or use as a flavoring for rice, meats, soups, etc.

Submitted by: CM