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VERY HOT CAJUN SAUCE FOR BEEF

Category:    Sauces
Yield:6 servings
 
    3/4 c  Chopped onions                    1/2 ts White pepper
    1/2 c  Chopped green peppers             1/2 ts Black pepper
    1/4 c  Chopped celery                      2 ea Bay leaves
    1/4 c  Vegetable oil                     1/4 c  Minced jalapeno peppers(note
    1/4 c  + 1 Tbsp all-purpose flour          1 ts Minced garlic
    3/4 ts Ground cayenne pepper               3 c  Basic beef stock
 
  NOTE: Fresh jalapenos are preferred; if you have to use pickled ones, rinse
  as much vinegar from them as possible.
     Combine the onions, 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 250F;
  this prevents the roux from getting too brown.)
     In a heavy 2-quart saucepan heat the oil over medium-low heat to about
  250F. 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 carefyul not to let the roux scorch or splash on
  your skin.  Remove from heat and with a spoon immediately stir in the
  vegtable 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, strirring 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. From Paul Prudhomme's
  Louisiana Kitchen
 

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