Best 5 Paul Prudhommes Cajun Sauce For Beef Recipes

PAUL PRUDHOMME'S CAJUN SAUCE FOR BEEF

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.

PAUL PRUDHOMME'S CAJUN SAUCE FOR BEEF

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.

CHICKEN AND SAUSAGE GUMBO

Steps:

• Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
• Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
• Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
• When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
• Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
• Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
• Meanwhile, bring the broth to a boil in a large saucepan.
• Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
• Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
• Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
• Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.

PAUL PRUDHOMME'S CAJUN MEAT LOAF

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".

CAJUN MEATLOAF MY WAY AND PRUDHOMME'S

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.