Paul Prudhomme's Cajun Sauce for Beef |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is great as a gravy topping for Cajun Meat Loaf Ingredients:
3/4 cup onion, chopped |
1/2 cup green bell pepper, chopped |
1/4 cup celery, chopped |
1/4 cup vegetable oil |
1/4 cup all-purpose flour, plus |
1 tablespoon all-purpose flour |
1/4 teaspoon ground red pepper |
1/2 teaspoon white pepper |
1/2 teaspoon black pepper |
2 bay leaves |
2 tablespoons minced fresh jalapeno peppers |
1 teaspoon minced garlic |
3 cups beef stock or 3 cups broth |
Directions:
1. Combine onions, bell peppers and celery in a small bowl & set aside while you start the roux.
2. In a heavy 2-quart saucepan (I prefer a castiron skillet), heat the oil over medium-low heat to about 250°. With a metal whisk, whisk in the flour a little at a time until smooth.
3. 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 you.
4. Remove from heat and immediately stir in the vegetable mixture (with a spoon) as well as the red, white and black peppers.
5. Return pan to high heat and cook about 2 minutes, stirring constantly (you're cooking the seasonings and vegetables in the light roux and the mixture should be pasty). Remove from heat.
6. In a separate 2-quart saucepan, bring the stock/broth to boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition.
7. Bring mixture to a boil, then reduce heat to a simmer & cook until the sauce reduces to 3 1/2 cups (about 15 minutes).
8. Skim any oil from the top and serve immediately.
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