Part 5/9:
As the roux reaches a beautiful dark hue, it’s time to add the sautéed vegetables—the Holy Trinity—along with salt, black pepper, and optional hot sauce and herbs like thyme. This mixture is cooked until the vegetables are tender, releasing their aroma and flavor into the base.
Adding the broth, made from cooking the chicken (and optionally adding store-bought or homemade stock), introduces moisture and richness. As the mixture simmers, the color deepens further, promising a flavorful, hearty stew.