Very hot cajun sauce for beef
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Very hot cajun sauce for beef
  Cajun    Sauces    Beef  
Last updated 6/12/2012 12:58:04 AM. Recipe ID 20761. Report a problem with this recipe.
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      Title: Very hot cajun sauce for beef
 Categories: Cajun, Sauces
      Yield: 6 servings
 
    3/4 c  Chopped onions
    1/2 c  Chopped green peppers
    1/4 c  Chopped celery
    1/4 c  Vegetable oil
    1/4 c  + 1 Tbsp all-purpose flour
    3/4 t  Ground cayenne pepper
    1/2 t  White pepper
    1/2 t  Black pepper
      2 ea Bay leaves
    1/4 c  Minced jalapeno peppers(note
      1 t  Minced garlic
      3 c  Basic beef stock
 
  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
  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 3-1/2 cups,
  about 15 minutes. Skim any oil from the top and serve immediately.
  From Paul Prudhomme's Louisiana Kitchen
 




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Recipe ID 20761 (Apr 03, 2005)

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