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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