Very Hot Cajun Sauce for Beef

Directions

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.

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 carefyul not to let the roux scorch or splash on your skin.

Remove from heat and with a spoon immediately stir in the vegtable 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, strirring until dissolved between each addition.

Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3½ cups, about 15 minutes.

Skim any oil from the top and serve immediately.