Subj : Very Hot Cajun Sauce For Beef
To   : All
From : Ben Collver
Date : Mon Dec 08 2025 07:19:30

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Very Hot Cajun Sauce For Beef
 Categories: Cajun, Sauces
      Yield: 3 -1/2 cups
 
    3/4 c  Onions; chopped
    1/2 c  Green bell peppers; chopped
    1/4 c  Celery; chopped
    1/4 c  Vegetable oil
    1/4 c  All purpose flour; +1 tb
    1/4 ts Cayenne pepper
    1/2 ts White pepper
    1/2 ts Black pepper
      2    Bay leaves
      1 tb Jalapeno peppers;
           - up to 2 tb, minced
      1 ts Garlic; minced
      3 c  Beef stock
 
  This sauce is excellent with Cajun meat loaf, roast beef, pot roast,
  or sandwiches. Make extra and keep in refrigerator or freezer. Fresh
  jalapenos are preferred. The original recipe calls for 1/4 cup
  jalapenos and 3/4 ts cayenne pepper. We have toned the recipe down to
  our tastes--and we like spicy food!
  
  Combine the onions, bell peppers and celery in a small bowl and set
  aside while you start the roux.
  
  The roux used in this recipe is light brown. Therefore, the oil is not
  heated as much as would be done for a dark roux such as you would use
  in gumbo.
  
  In a heavy 2 qt saucepan heat the oil over medium-low heat to about
  250?F. 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, stirrmg 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 qt 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.
  
  Recipe by Danial Mannen
  
  Adapted FROM: Chef Paul Prudhomme's Louisiana Kitchen
 
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