Heat a dutch oven with oil/butter.
Season meat and sear both sides in dutch oven, don't cook the whole way through, just get a nice sear then remove.
Add diced onion to pan with meat drippings, cook till translucent.
In another pot make your roux with butter (fat) and flour, whisk till smooth. Keep mixing until it is a dark caramel color, keep heat low! This will take around 25 minutes.
When onions are ready, add can of tomato sauce.
When roux is ready add HALF the chicken broth, cook roux a bit longer than add more reserving just ¼ cup at the end.
Add tomato and onion mixture to the roux.
Add meat to the pot with all the drippings.
Add all your spices (salt, pepper, cayenne, slap yo mama, etc.).
Bring to a boil then let simmer for around 90 minutes to 2 hours.
Cook your rice and plate them together!
