Paul Prudhommes Cajun Sauce For Beef Recipes

Steps:

• Combine onions, bell peppers and celery in a small bowl & set aside while you start the roux.
• In a heavy 2-quart saucepan (I prefer a castiron skillet), heat the oil over medium-low heat to about 250°. 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 you.
• Remove from heat and immediately stir in the vegetable mixture (with a spoon) as well as the red, white and black peppers.
• Return pan to high heat and cook about 2 minutes, stirring constantly (you're cooking the seasonings and vegetables in the light roux and the mixture should be pasty). Remove from heat.
• In a separate 2-quart saucepan, bring the stock/broth to 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 simmer & cook until the sauce reduces to 3 1/2 cups (about 15 minutes).
• Skim any oil from the top and serve immediately.

Steps:

• Steps: Bring 1 quart of water to a boil in a large pot.
• Blanch the cauliflower just until tender-crisp, about 3 minutes.
• Drain well and set aside.
• Place the butter in a large skillet over high heat.
• As soon as the butter begins to sizzle, add the garlic.
• Cook, stirring almost constantly, until the garlic is thoroughly coated with butter, about 30 seconds.
• Add the cauliflower and cook, stirring occasionally, just until the cauliflower is slightly browned, about 4 minutes.
• Remove from the heat, stir in the pepper sauce, cilantro and Cajun spice blend, and mix gently but thoroughly.
• Serve immediately.

Steps:

• Combine the seasoning mix ingredients in a small bowl and set aside.
• Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix.
• Saute until mixture starts sticking excessively; about 6 minutes, stirring occasionally and scraping the pan bottom well.
• Stir in the milk and catsup.
• Continue cooking for about 2 minutes, stirring occasionally.
• Remove from heat and allow mixture to cool to room temperature. REMOVE BAY LEAVES.
• Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
• Add the eggs, cooked vegetable mixture (cooled) and the bread crumbs. Mix by hand until thoroughly combined.
• In the center of the pan, shape the mixture into a loaf that is about 1 1/2 inches high, 6 inches wide and 12 inches long.
• Bake uncovered at 350° for 25 minutes, then raise heat to 400° and continue to cook until done, about 35 minutes longer.
• Serve Immediately as is or with "Very Hot Cajun Sauce for Beef".

Steps:

• Preheat the oven to 350 degrees F.
• Combine the seasoning mix ingredients and set aside.
• Melt the butter or olive oil in a saucepan over medium heat and add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire sauce and seasoning mix.
• Saute the mixture using medium to medium high heat until it starts sticking, about 6-8 minutes. Scrape occasionally and let the mixture brown lightly.
• Add the evaporated milk and ketchup. Continue cooking for about 3 minutes, stirring occasionally and remove the bay leaves. Let the mixture to cool to room temperature for easy handling.
• In a large bowl, combine the cooled vegetable mixture with ground beef, eggs, and bread crumbs. Mix well for 8 minutes using circular movement.
• Place the meatloaf mixture on an ungreased 13 x 9 inch baking pan. Shape the mixture into a loaf that is about 3 1/2 - 4 inches high and 5 inches wide.
• Combine the sauce ingredients. Spread the half of sauce all over on the meatloaf and bake for 25 minutes.
• Raised the heat to 400 degrees F. Spread the remaining sauce on the meatloaf and continue to bake for another 35 to 40 minutes.
• After coming out of the oven, let the meatloaf rest for 5-10 minutes before serving.