Spicy Cajun Beef Sauce
Elevate your culinary experience with this rich and flavorful Spicy Cajun Beef Sauce inspired by Paul Prudhomme's classic recipe. Crafted with a savory blend of fresh vegetables, aromatic spices, and robust beef stock, this sauce brings a delightful kick to any beef dish. Perfect for simmering with slow-cooked meats, stirring into stews, or using as a zesty condiment, this sauce is sure to become a favorite addition to your kitchen repertoire. Serve it over grilled steak, braised beef, or even mix with pasta for a unique twist. Make and share this delightful sauce for a taste of Cajun cooking made easy.
6
Servings
N/A
Calories
13
Ingredients
Ingredients
onion
3/4 cup (chopped)
green bell pepper
1/2 cup (chopped)
celery
1/4 cup (chopped)
vegetable oil
1/4 cup
all-purpose flour
1/4 cup
all-purpose flour
1 tablespoon
ground red pepper
1/4 teaspoon
white pepper
1/2 teaspoon
black pepper
1/2 teaspoon
bay leaves
2
minced fresh jalapeno peppers
2 tablespoons
minced garlic
1 teaspoon
beef stock or broth
3 cups
Instructions
1
In a small bowl, combine the chopped onion, green bell pepper, and celery. Set aside while you prepare the roux.
2
In a heavy 2-quart saucepan (preferably cast iron), heat the vegetable oil over medium-low heat until it reaches approximately 250°F.
3
Gradually whisk in the 1/4 cup of all-purpose flour, stirring until smooth, then continue to cook while whisking frequently until the roux turns a light brown color, about 2 to 3 minutes. Be cautious to prevent scorching or splattering.
4
Remove the saucepan from heat and immediately stir in the chopped vegetable mixture, ground red pepper, white pepper, and black pepper until well combined.
5
Return the saucepan to high heat and cook the mixture for about 2 minutes, stirring constantly until it becomes pasty and fragrant.
6
Meanwhile, in a separate 2-quart saucepan, bring the beef stock or broth to a boil.
7
Add the roux mixture to the boiling stock by spoonfuls, ensuring to stir continuously until each addition is fully dissolved.
8
Once all the roux is incorporated, bring the combined mixture back to a vigorous boil, then reduce the heat and let it simmer for approximately 15 minutes, or until the sauce reduces to about 3 1/2 cups.
9
Skim any excess oil from the surface, and your Spicy Cajun Beef Sauce is ready to serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Cajun Beef Sauce?
It is a rich and flavorful sauce inspired by Paul Prudhomme's classic recipe, featuring a blend of fresh vegetables, aromatic spices, and beef stock.
How many servings does this recipe make?
This recipe yields 6 servings.
What are the main vegetables in the Spicy Cajun Beef Sauce?
The sauce uses the Cajun 'Holy Trinity' of onion, green bell pepper, and celery.
What type of pan is recommended for making the roux?
A heavy 2-quart saucepan, preferably cast iron, is recommended.
To what temperature should the vegetable oil be heated?
The vegetable oil should reach approximately 250°F before whisking in the flour.
What color should the roux be?
The roux should be cooked until it turns a light brown color.
How long does it take to cook the roux?
It takes about 2 to 3 minutes of frequent whisking.
What spices provide the heat in this sauce?
The heat comes from ground red pepper, white pepper, black pepper, and minced fresh jalapeno peppers.
Can I use beef broth instead of beef stock?
Yes, the recipe allows for either beef stock or beef broth.
How do I incorporate the roux into the stock?
Add the roux mixture to the boiling stock by spoonfuls, stirring continuously until each addition is dissolved.
How long should the sauce simmer?
The sauce should simmer for approximately 15 minutes after the roux is incorporated.
What is the final volume of the sauce after reduction?
The sauce should reduce to about 3 1/2 cups.
Should I remove the oil from the sauce before serving?
Yes, you should skim any excess oil from the surface before serving.
What are some serving suggestions for this sauce?
It is perfect over grilled steak, braised beef, mixed with pasta, or used in stews.
How much onion is required?
The recipe calls for 3/4 cup of chopped onion.
Is garlic included in this recipe?
Yes, it includes 1 teaspoon of minced garlic.
Are there bay leaves in the sauce?
Yes, the recipe includes 2 bay leaves.
What is the amount of vegetable oil used?
The recipe uses 1/4 cup of vegetable oil.
How much celery do I need?
You will need 1/4 cup of chopped celery.
What kind of flour is used for the roux?
All-purpose flour is used for the roux.
How much ground red pepper is in the recipe?
The recipe uses 1/4 teaspoon of ground red pepper.
Does this sauce contain jalapenos?
Yes, it contains 2 tablespoons of minced fresh jalapeno peppers.
What category does this recipe fall into?
This recipe is categorized under Sauces.
Is this a slow-cooked recipe?
While the sauce itself takes about 20-30 minutes, it is intended to be served with slow-cooked or grilled meats.
What happens after I add the vegetables to the hot roux?
You return the pan to high heat and cook for about 2 minutes until the mixture becomes pasty and fragrant.
What should the beef stock be doing before I add the roux?
The beef stock should be brought to a boil in a separate saucepan.
Is this recipe considered gourmet?
Yes, it is tagged as a gourmet condiment and a reduction sauce.
How much white pepper is used?
The recipe calls for 1/2 teaspoon of white pepper.
Is the sauce served hot or cold?
The sauce is ready to serve immediately after simmering and skimming the oil, typically served hot.
Can this be used as a condiment?
Yes, it can be used as a zesty condiment for various beef dishes.