Very Hot Cajun Sauce For Beef
3/4 c Chopped onions 1/2 c Chopped green peppers 1/4 c Chopped celery 1/4 c Vegetable oil 1/4 c + 1 Tbsp all-purpose flour 3/4 ts Ground cayenne pepper 1/2 ts White pepper 1/2 ts B...
Ingredients
- 3/4cup chopped onions
- 1/2cup chopped green peppers
- 1/4cup chopped celery
- 1/4cup vegetable oil
- 1/4cup + 1 tbsp all-purpose flour
- 3/4tsp ground cayenne pepper
- 1/2tsp white pepper
- 1/2tsp black pepper
Directions
- 1
3/4 c Chopped onions 1/2 c Chopped green peppers 1/4 c Chopped celery 1/4 c Vegetable oil 1/4 c + 1 Tbsp all-purpose flour 3/4 ts Ground cay
- 2
if you have to use pickled ones, rinse as much vinegar from them as possible
- 3
Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux
- 4
NOTE: Unlike the roux in most other recipes in this book, the roux we use here is light brown
- 5
Therefore, instead of heating the oil to the smoking stage, we heat it to only 250F
- 6
this prevents the roux from getting too brown.) In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250F
- 7
With a metal whisk, whisk in the flour a little at a time until smooth
- 8
Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes