Very Hot Cajun Sauce for Beef
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Sauces
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
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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Cajun Shepherd’s Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Ground beef
1/2 pound Ground pork
2 each Eggs — lightly beaten
1/2 cup Very fine bread crumbs
1/4 pound + 3 Tbsp unsalted butter
3/4 cup Finely chopped onions
3/4 cup Finely chopped celery
1/2 cup Green bell peppers — chopped
1 tablespoon + 1 tsp minced garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
—–MEAT SEASONING MIX—–
2 teaspoons Cayenne pepper
1 1/2 teaspoons Salt
1 1/2 teaspoons Black pepper
1 1/4 teaspoons White pepper
3/4 teaspoon Ground cumin
3/4 teaspoon Dried thyme leaves
3/4 cup Evaporated milk
2 pounds Potatoes — peeled & quartered
1 teaspoon Salt
1 teaspoon White pepper
1 1/2 cups Julienned carrots (see note)
1 cup Julienned onions (see note)
—–VEGETABLE SEASONING MIX—–
1/2 teaspoon Salt
1/4 teaspoon White pepper
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/4 teaspoon Cayenne pepper
—–VEGETABLES—–
1 1/2 cups Julienned zucchini (see note
1 cup Julienned squash (see Note)
Very Hot Cajun Sauce/Beef
NOTE: To julienne squashes, cut peelings 1/8 inch thick and cut these
into strips 1/8 inch wide and 2 inches long; use only strips that have
skin on one surface. Cut carrots and onions into similar strips.
In a 13×9-inch ungreased baking pan, combine the beef and pork.
Mix in the eggs and bread crumbs by hand until thoroughly mixed. Set
aside. In a 1-quart saucepan, combine 3 tablespoons of the butter, the
onions, celery, bell peppers, garlic, Worcestershire, Tabasco and meat
seasoning mix. Saute over high heat about 5 minutes, stirring frequently
and scraping the pan bottom well. Remove from heat and cool. Add the
sauteed vegetable mixture and 1/4 cup of the milk to the meat and mix well
by hand.
Form into a 12×8-inch loaf and center in the pan.
Bake at 450F until brown on top, about 30 minutes.
Remove from oven; pour off drippings, reserve 2-1/2 tablespoons. Set meat
and drippings aside.
Meanwhile, boil the potatoes until fork tender; drain, reserving about 1
cup of the water. Place the potatoes, while still hot, in a large mixing
bowl with the remaining 1 stick butter, 1/2 cup milk, the salt and white
pepper. Stir with a wooden spoon until broken up, then beat with a metal
whisk (or electric mixer with a paddle) until creamy and velvety smooth.
(NOTE: Mix in some of the reserved potato water if potatoes are not creamy
enough.) In a large skillet (preferably non-stick) combine the reserved
drippings with the carrots, onions and vegetable seasoning mix; saute over
high heat 1-1/2 minutes, stirring frequently. Add the zucchini and yellow
squash and continue sauteing until vegetables are noticeably brighter in
color, about 3 to 4 minutes, stirring occasionally. Remove from heat.
Mound undrained vegetables on top of the meat loaf, away from the edges.
Layer the mashed potatoes evenly over the top of the vegetables and top
edges of the meat, using all the potatoes. Bake at 525F until brown on
top, about 8 to 10 minutes. Serve immediately with about 1/2 cup Very Hot
Cajun Sauce (see recipe) under each serving. From Paul Prudhommes
“Louisiana Kitchen”
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