Wild Duck and Andouille Sauce Piquant
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cajun Main Dish
Poultry
Amount Measure Ingredient — Preparation Method
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1 cup Olive oil (for roux)
3 cups Plain flour (for roux)
3 cups Onions — chopped
1 cup Bell pepper — chopped
3 cups Geen onions — chopped
2 cups Parsley — chopped
Water
2 tablespoons Garlic — finely chopped
3 cups Chablis wine
1/2 teaspoon Dried mint — crushed
11 cups Tomato sauce
3 tablespoons Lea & Perrins
6 teaspoons Louisiana hot sauce
5 teaspoons Salt
1 pound Andouille — sliced 1/4″ thick
2 1/2 pounds Wild duck breasts
Brown off duck breasts in some olive oil. Make a roux with oil and flour
(see Justin’s recipe posted earlier). Add onions, bell pepper, green
onions, and parsley to roux. Stir and cook. Add one cup water and
garlic. Cook. Add wine and some more water. Add other seasonings and
tomato sauce. Mix well. Add andouille (or smoked sausage) and duck
breasts. Stir. Simmer on low heat for 3 to 4 hours.
Stir occasionally. Add more salt and cayenne to your taste. Makes about 3
gallons, so this is for alot of people. Serve over spaghetti or rice. From
Justin Wilson’s “Outdoor Cooking With Inside Help”
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Very Hot Cajun Sauce for Beef
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Sauces
Amount Measure Ingredient — Preparation Method
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3/4 cup Chopped onions
1/2 cup Chopped green peppers
1/4 cup Chopped celery
1/4 cup Vegetable oil
1/4 cup + 1 Tbsp all-purpose flour
3/4 teaspoon Ground cayenne pepper
1/2 teaspoon White pepper
1/2 teaspoon Black pepper
2 each Bay leaves
1/4 cup Minced jalapeno peppers(note
1 teaspoon Minced garlic
3 cups 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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