Very Hot Cajun Sauce For Beef

Recipe Ingredients

3/4 cup	46g / 1.6oz	Chopped onions
1/2 cup	73g / 2.6oz	Chopped green peppers
1/4 cup	27g / 1oz	Chopped celery
1/4 cup	59ml	Vegetable oil
1/4 cup	15g / 0.5oz	+ 1 tbsp all-purpose flour
3/4 teaspoon	3.8ml	Ground cayenne pepper
1/2 teaspoon	2.5ml	White pepper
1/2 teaspoon	2.5ml	Black pepper
2		Bay leaves
1/4 cup	23g / 0.8oz	Minced jalapeno peppers - (note
1 teaspoon	5ml	Minced garlic
3 cups	711ml	Basic beef stock

Recipe Instructions

NOTE: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible.

Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux. (NOTE: Unlike the roux in most other recipes in this book, the roux we use here is light brown. Therefore, instead of heating the oil to the smoking stage, we heat it to only 250F; this prevents the roux from getting too brown.) In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250F.

With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be careful not to let the roux scorch or splash on your skin. Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly.

Add the bay leaves, jalapeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (We're cooking the seasonings and vegetables in the light roux and the mixture should, therefore, be pasty.) Remove from heat. In a separate 2-quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition.

Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3-1/2 cups, about 15 minutes. Skim any oil from the top and serve immediately.

From Paul Prudhomme's Louisiana Kitchen

Source:
Paul Prudhomme

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