For the roasted okra: Preheat the oven to 350 degrees F. Toss the okra with some olive oil, then spread in a baking sheet. Bake until cooked through, about 15 minutes.

Deselect All. 1 cup plus 2 tablespoons canola oil. 1 cup all-purpose flour. 6 ribs celery, chopped. 2 green bell peppers, chopped. 1 large white onion, chopped

Preheat the oven to 350 degrees F. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine.

Deselect All. Vegetable oil, for sauteeing. 1 cup peeled, diced eggplant. 1 yellow bell pepper, diced. 1 red bell pepper, diced. 1 green bell pepper, diced

Deselect All. 3 tablespoons rendered bacon fat. 1 ham hock, about 2 pounds, with several 1/2-inch slits cut into it. 2 cups chopped onions. 2 tablespoons minced garlic

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.

Heat the roux in a medium-sized heavy stockpot over medium-high heat. When hot, add the onions, celery and bell pepper. Stir mixture until onions begin to brown, about 5 minutes.