Very Hot Cajun Sauce for Beef

1. 1

   Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux.

2. 2

   The roux used in this recipe is light brown.

3. 3

   Therefore, the oil is not heated as much as would be done for a dark roux such as you would use in gumbo.

4. 4

   In a heavy 2 quart saucepan heat the oil over medium low heat to about 250F.

5. 5

   With a metal whisk, whisk in the flour a little at a time until smooth.

6. 6

   Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes.

7. 7

   Be careful not to let the roux scorch or splash on your skin.

8. 8

   Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white and black peppers.

9. 9

   Return pan to high heat and cook about 2 minutes, stirring constantly.

10. 10

    Add the bay leaves, jalapeno peppers and garlic, stirring well.

11. 11

    Continue cooking about 2 minutes, stiring constantly.

12. 12

    We're cooking the seasonings and vegetables in the light roux and the mixture should, therefore, be pasty.

13. 13

    Remove from heat.

14. 14

    In a separate 2 quart saucepan, bring the stock to a boil.

15. 15

    Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition.

16. 16

    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.

17. 17

    Skim any oil from the top and serve immediately.

* Per serving · 4 servings · Values may vary.