Very Hot Cajun Sauce

Yield: 6 servings

• 90 g onions; NB ¹
• 70 g green bell peppers; NB ¹
• 30 g celery; NB ¹
• 4 tbs vegetable oil
• 50 g plain flour
• ¾ tsp ground cayenne
• ½ tsp white pepper
• ½ tsp black pepper
• 2 bay leaves
• 4 tbs jalapeno peppers; NB ²
• 1 tsp garlic; NB ²
• 700 ml beef stock

Notes
1 chopped
2 finely chopped (fresh Jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible)
You might like to cut these quantities down.

Combine onions, bell peppers and celery in a small bowl and set aside while you start the roux. In a heavy 2-quart saucepan heat the oil over medium-low heat to about 120°C (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, stirring well. Continue cooking a further 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 litre 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 slow boil and cook until the sauce reduces to 700 mls again, about 15 minutes. Skim off any oil from the top and serve when required.

An alternative method to combine stock and roux is to pour the boiling stock onto the roux/vegetable mix, while whisking. Continue as above.

Recipe CajunIMH

Sauce Acadienne très Pimentée

700 ml Sauce

• 90 g oignons; NB ¹
• 70 g poivrons verts; NB ¹
• 30 g celeri en branches; NB ¹
• 4 tbs huile végétale
• 50 g farine
• ¾ c.à.c. cayenne moulu
• ½ c.à.c. poivre blanc moulu
• ½ c.à.c. poivre noir moulu
• 2 feuilles laurier
• 4 c.à.s. piments jalapeno; NB ²
• 1 c.à.c. ail; NB ²
• 700 ml bouillon de boeuf

Notes
Désolé, la traduction de celle-ci suivra
1 hachés
2 hachés finement (de préférence Jalapenos frais ou autres piments forts; si vous êtes obligé de les acheter en saumure, les rincer bien. Vous pouvez réduire ces quantités, mais la sauce doit être bien piquante).

Combine onions, bell peppers and celery in a small bowl and set aside while you start the roux. In a heavy 2-quart saucepan heat the oil over medium-low heat to about 120°C (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, stirring well. Continue cooking a further 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 litre 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 slow boil and cook until the sauce reduces to 700 mls again, about 15 minutes. Skim off any oil from the top and serve when required.

An alternative method to combine stock and roux is to pour the boiling stock onto the roux/vegetable mix, while whisking. Continue as above.

Recette IMH