Very Hot Cajun Sauce for Beef
Yield
6 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
onions
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| ¼ | cup |
celery
chopped |
|
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ¾ | teaspoon |
cayenne pepper
ground |
|
| ½ | teaspoon |
white pepper
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | each |
bay leaves
|
*
|
| ¼ | cup |
jalapeño pepper
see note |
*
|
| 1 | teaspoon |
garlic
minced |
|
| 3 | cups |
beef stock
prefer veal stock if possible |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
onions
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 59 | ml |
celery
chopped |
|
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
all-purpose flour
|
|
| 15 | ml |
all-purpose flour
|
|
| 3.8 | ml |
cayenne pepper
ground |
|
| 2.5 | ml |
white pepper
|
|
| 2.5 | ml |
black pepper
|
|
| 2 | each |
bay leaves
|
*
|
| 59 | ml |
jalapeño pepper
see note |
*
|
| 5 | ml |
garlic
minced |
|
| 7.1E+2 | ml |
beef stock
prefer veal stock if possible |
|
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.
