Paul Prudhomme's Cajun Sauce for Beef

Name: Paul Prudhomme's Cajun Sauce for Beef
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3 1/2 cups, 6 serving(s)
Ingredients: 3/4 cup onion, chopped; 1/2 cup green bell pepper, chopped; 1/4 cup celery, chopped; 1/4 cup vegetable oil; 1/4 cup all-purpose flour, plus; 1 tablespoon all-purpose flour; 1/4 teaspoon ground red pepper; 1/2 teaspoon white pepper; 1/2 teaspoon black pepper; 2 bay leaves; 2 tablespoons minced fresh jalapeno peppers; 1 teaspoon minced garlic; 3 cups beef stock or 3 cups broth

Submitted by Tracey D Mizell

"This is great as a "gravy" topping for Cajun Meat Loaf"

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Ready In:: 30mins
Ingredients:: 13
Yields:: 3 1/2 cups
Serves:: 6

ingredients

³⁄₄ cup onion, chopped
¹⁄₂ cup green bell pepper, chopped
¹⁄₄ cup celery, chopped
¹⁄₄ cup vegetable oil
¹⁄₄ cup all-purpose flour, plus
1 tablespoon all-purpose flour
¹⁄₄ teaspoon ground red pepper
¹⁄₂ teaspoon white pepper
¹⁄₂ teaspoon black pepper
2 bay leaves
2 tablespoons minced fresh jalapeno peppers
1 teaspoon minced garlic
3 cups beef stock or 3 cups broth

directions

Combine onions, bell peppers and celery in a small bowl & set aside while you start the roux.
In a heavy 2-quart saucepan (I prefer a castiron skillet), heat the oil over medium-low heat to about 250°. 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 you.
Remove from heat and immediately stir in the vegetable mixture (with a spoon) as well as the red, white and black peppers.
Return pan to high heat and cook about 2 minutes, stirring constantly (you're cooking the seasonings and vegetables in the light roux and the mixture should be pasty). Remove from heat.
In a separate 2-quart saucepan, bring the stock/broth to 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 & cook until the sauce reduces to 3 1/2 cups (about 15 minutes).
Skim any oil from the top and serve immediately.