Very Hot Cajun Sauce for Beef

• 3/4 cup chopped onions
• 1/2 cup chopped green bell peppers
• 1/4 cup chopped celery
• 1/4 cup vegetable oil
• 1/4 cup 1 plus tbsp. all-purpose flour
• 1/4 tsp. cayenne pepper
• 1/2 tsp. white pepper
• 1/2 tsp. black pepper
• 2 bay leaves
• 1 to 2 tbsp. minced jalapeno peppers
• 1 tsp. minced garlic
• 3 cups beef stock

1. Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux.
2. The roux used in this recipe is light brown.
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. In a heavy 2 quart saucepan heat the oil over medium low heat to about 250F.
5. With a metal whisk, whisk in the flour a little at a time until smooth.
6. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes.
7. Be careful not to let the roux scorch or splash on your skin.
8. Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white and black peppers.
9. Return pan to high heat and cook about 2 minutes, stirring constantly.
10. Add the bay leaves, jalapeno peppers and garlic, stirring well.
11. Continue cooking about 2 minutes, stiring constantly.
12. We're cooking the seasonings and vegetables in the light roux and the mixture should, therefore, be pasty.
13. Remove from heat.
14. In a separate 2 quart saucepan, bring the stock to a boil.
15. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition.
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. Skim any oil from the top and serve immediately.

onions, green bell peppers, celery, vegetable oil, allpurpose, cayenne pepper, white pepper, black pepper, bay leaves, jalapeno peppers, garlic, beef stock

Taken from www.foodgeeks.com/recipes/11463 (may not work)