Heat a large cast iron skillet on medium high heat and cook the bacon, set the bacon aside to drain and measure the bacon renderings to 1 cup and reserve the rest for cooking the vegetables or another use. If you don't have enough bacon renderings melt enough butter to add to the bacon grease to make one cup.
Add 3 tablespoons olive oil or bacon grease to the cast iron skillet you cooked the bacon in and cook the onion and bell pepper until soft and set aside.
Cook the sausage in the same skillet until browned and set aside with the vegetables.
Add the 1 cup of the bacon fat to the skillet over medium heat and stir in the flour. Lower the heat to low and cook for at least 1 hour, stirring every 5 minutes. The roux should be thick, but not chalky. A little grease will probably separate from the roux while cooking. When it is dark tan and smells like toasted nuts, it is done. Caution: The roux burns easily so watch it very carefully and stir often.
Add salt, white pepper, lemon juice and Tabasco to taste.
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