1 cup
roux (recipe follows) 2 cups chopped onions 1 cup chopped celery 1 cup chopped bell peppers 1 tablespoon minced garlic 3 bay leaves Pinch cayenne Emeril's Essence to taste (see recipe) 1 pound andouille sausage, cut into 1 - inch pieces Salt and pepper 6 cups venison stock (see recipe) 1 1/2 pounds
bottom round cut
of venison (or any cut, except for the loin and rib area), cut into 1 - inch pieces 1/4 cup finely chopped parsley 1/2 cup chopped green onions 3 cups cooked white rice 2 tablespoons chopped green onions