Very Hot Cajun Sauce for Beef
A traditional Cajun recipe for Very Hot Cajun Sauce for Beef.
Ingredients
- 3/4 Cup Chopped onions
- 1/2 Cup Chopped green bell peppers
- 1/4 Cup Chopped celery
- 1/4 Cup Vegetable oil
- 3/4 Cup Plus 1 Tablespoon All purpose flour
- 1/4 Teaspoon Cayenne pepper
- 1/2 Teaspoon White pepper
- 1/2 Teaspoon Black pepper
- 2 Bay leaves
- 1/4 cup minced jalapeno peppers
- 1 Teaspoon Minced garlic
- 3 Cup Beef stock
Instructions
- 1
Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux.
- 2
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.
- 3
In a heavy 2 quart saucepan heat the oil over medium low heat to about 250 degrees.
- 4
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.
- 5
Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white and black peppers.
- 6
Return pan to high heat and cook about 2 minutes, stirring constantly.
- 7
Add the bay leaves, jalapeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly.
- 8
In a separate 2 quart saucepan, bring the stock to a boil.
- 9
Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition.
- 10
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.
- 11
Skim any oil from the top and serve immediately.