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In a large heavy pot, make a roux with the
flour and oil until dark brown (the color of
chicory coffee is a good indicator). Add onion,
bell pepper and celery and cook for about 20
minutes on low to medium heat. Add the meat and
brown. Add all of the seasonings. Stir
frequently and cook for an additional 30
minutes. Add stock, cover, and simmer for 2
hours. Mix cornstarch with enough water to
dissolve it. Slowly add the cornstarch to the
pot. Bring up to a boil and then turn off the
fire. Add scallions and cool. When cooled to
room temperature, combine with cooked rice.
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