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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SMOKED CHICKEN AND PEPPERONI GUMBO
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Chicken
Amount Measure Ingredient — Preparation Method
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mixture:
1/4 teaspoon White pepper
1/4 teaspoon Red pepper
1/2 teaspoon Black pepper
1/2 teaspoon Thyme
1 teaspoon Dry parsley flakes
1/2 teaspoon Gumbo file powder — (optional)
2 cups Onion
2 cups Green pepper
2 cups Celery — meats:
2 Smoked chicken breasts.
12 Inches pepperoni. — broth:
6 cups Chicken broth
Prepare vegetables. Cut half in larger hunks (say 1/2 inch) and cut rest
in fine chop (or use food processor).
Meats: two smoked chicken breasts, pulled from bone, skinned and pulled
into bite size pieces by hand. If you do not have smoked chicken, you may
get away with using a small amount of liquid smoke. I would guess no more
than 1/4 teaspoon. one stick (about 12 inches) pepperoni, cut into
moderately thick slices. (say 1/8 inch or about twice as thick as
presliced pizza pepperoni usually is)
Preparation: Using cast iron dutch oven, take the large cut onions and
singe them over medium high heat in the dry pan for about 3-4 minutes,
stirring constantly. Then add the rest of the vegetables and cook for
about 5 minutes more on medium heat, stirring frequently. Then add spice
mixture and stir to incorporate. Stir in about 2 tablespoon dry roux. Add
the broth and the pepperoni slices. Turn heat down to medium low and
simmer for at least 1/2 hour or until vegetables are tender and flavors
are merged. About 5 minutes before serving, add the chunks of chicken
breasts to the mixture.
At the same time, add more roux to thicken if desired.
Serve in bowl over lots of rice.
For additional smoke flavor, wrap the chicken bones and skin in cheese
cloth and place in the mixture at the same time as the pepperoni. Remove
all the bones and all the skin before stirring in the chicken pieces.
Makes 8 to 10 servings.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV
vers. 1.50
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