Creole Gumbo-laya

10 oz pork scraps
4 oz ham
3 Tbl flour
3 Tbl peanut oil
1 medium onion
1/4 cup dry, white wine
1 1/2 + 3/4 cups water
1 Tsp Worcestershire sauce
1 Tbl hot sauce
1/2 Tsp dried thyme leaves
6 Tbl tomato purée
1 clove garlic
3/4 cup white rice
Slice the pork into small pieces. Chop the ham into match-stick strips. Slice or dice the onion. Smash the garlic into a smooth paste.

To make a dark roux: place the flour into a bowl. Smooth out all the lumps with a knife. In a Dutch oven (over medium-high heat), pour the oil in. Allow the oil to come up to heat. Carefully sprinkle the flour into the oil, while whisking constantly - from this point on - with a long wire whip. For the roux to achieve a light chocolate brown color, it will take about 6-8 minutes of whisking

Carefully add the onions. Saute the onions, with a little salt, until they are clear (6-8 minutes). Break the roux down with 1 1/2 cups cold water and wine. Add the garlic, pork, ham, tomato sauce, thyme, Worcestershire and hot sauces. Season with salt. Allow the liquids to reach a rapid boil. Reduce the heat to a simmer, cover the pan with a tightly fitting lid and braise for 30 minutes.

Heat 3/4 cup of water to a boil in the micro-wave. Pour it into the Dutch oven along with 3/4 cup of rice. Check for seasoning. Bring the liquids to a boil, cover the pot then cut the heat to a slow simmer for 20 minutes. (Periodically, turn the rice.) Cut off the heat. Allow the dish to rest for 10 minutes.