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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Very Hot Cajun Sauce For Beef   
    Categories: Cajun, Sauces   
         Yield: 3 -1/2 cups   
       
       3/4 c  Onions; chopped   
       1/2 c  Green bell peppers; chopped   
       1/4 c  Celery; chopped   
       1/4 c  Vegetable oil   
       1/4 c  All purpose flour; +1 tb   
       1/4 ts Cayenne pepper   
       1/2 ts White pepper   
       1/2 ts Black pepper   
         2    Bay leaves   
         1 tb Jalapeno peppers;   
              - up to 2 tb, minced   
         1 ts Garlic; minced   
         3 c  Beef stock   
       
     This sauce is excellent with Cajun meat loaf, roast beef, pot roast,   
     or sandwiches. Make extra and keep in refrigerator or freezer. Fresh   
     jalapenos are preferred. The original recipe calls for 1/4 cup   
     jalapenos and 3/4 ts cayenne pepper. We have toned the recipe down to   
     our tastes--and we like spicy food!   
        
     Combine the onions, bell peppers and celery in a small bowl and set   
     aside while you start the roux.   
        
     The roux used in this recipe is light brown. Therefore, the oil is not   
     heated as much as would be done for a dark roux such as you would use   
     in gumbo.   
        
     In a heavy 2 qt saucepan heat the oil over medium-low heat to about   
     250?F. 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 careful not to let the roux   
     scorch or splash on your skin. Remove from heat and with a spoon   
     immediately stir in the vegetable 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, stirrmg 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 qt saucepan, bring the stock to a boil. Add the roux   
     mixture by spoonfuls to the boiling stock, stirring 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.   
        
     Recipe by Danial Mannen   
        
     Adapted FROM: Chef Paul Prudhomme's Louisiana Kitchen   
       
   MMMMM   
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