Frank's Recipes! Very Hot Cajun Sauce for Beef

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Very Hot Cajun Sauce for Beef

Number of Servings: 6

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 tablespoon all-purpose flour
3/4 tsp Ground cayenne pepper
1/2 tsp White pepper
1/2 tsp Black pepper
2 each Bay leaves
1/4 cup Minced jalapeno peppers(note
1 tsp Minced garlic
3 cup 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: 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.