*  Exported from  MasterCook  *

                      Very Hot Cajun Sauce for Beef

Recipe By     : Paul Prudhomme's Louisiana Kitchen
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           chopped onion
     1/2  cup           chopped green bell pepper
     1/4  cup           chopped celery
     1/4  cup           vegetable oil
     1/4  cup           all-purpose flour
   1      tablespoon    all-purpose flour
     3/4  teaspoon      ground red pepper -- (preferably cayenne)
     1/2  teaspoon      white pepper
     1/2  teaspoon      black pepper
   2                    bay leaves
     1/4  cup           minced jalapeno pepper
   1      teaspoon      minced garlic
   3      cups          beef stock

This sauce is excellent with Cajun Meat Loaf, roast beef sandwiches,
hamburgers, pot roast and Cajun Shepherd's Pie.

Note: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as
much vinegar from them as possible.

Combine the oinons, 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 250 degrees; this prevents the
roux from getting too brown.)

In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250
degrees. 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, 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, 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.

                   - - - - - - - - - - - - - - - - - - 

NOTES : Typos by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking