Best 2 Paul Prudhommes Cajun Sauce For Beef Recipes

Paul Prudhomme's Cajun sauce for beef is a delectable and versatile sauce that can add a burst of flavor to your favorite beef dishes. This sauce is a staple in Cajun cuisine and is known for its rich, spicy, and aromatic flavors. Whether you're grilling, roasting, or searing, this sauce will elevate your beef to new heights. Immerse yourself in the world of Cajun cooking as we explore the secrets behind this iconic sauce and provide you with a step-by-step guide to recreate it in your own kitchen. Get ready to tantalize your taste buds and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PAUL PRUDHOMME'S CAJUN SAUCE FOR BEEF

Paul Prudhomme's Cajun Sauce for Beef image

Make and share this Paul Prudhomme's Cajun Sauce for Beef recipe from Food.com.

Provided by Tracey D Mizell

Categories Sauces

Time 30m

Yield 3 1/2 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup onion, chopped
1/2 cup green bell pepper, chopped
1/4 cup celery, chopped
1/4 cup vegetable oil
1/4 cup all-purpose flour, plus
1 tablespoon all-purpose flour
1/4 teaspoon ground red pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 bay leaves
2 tablespoons minced fresh jalapeno peppers
1 teaspoon minced garlic
3 cups beef stock or 3 cups broth

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 MEAT LOAF

Paul Prudhomme's Cajun Meat Loaf image

I've never been a fan of meat loaf. After all, its a loaf of meat with ketchup on it...or so I thought. My friend made this for me last night and it was so good! The recipe is from Paul Prudhomme (of K-Paul's, New Orleans). Warning: this is very spicy and if you're not used to eating "cajun" type foods, you might want to back off on the cayenne & hot sauce just a bit.

Provided by Tracey D Mizell

Categories Cajun

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

2 whole bay leaves
1 tablespoon salt
1 teaspoon cayenne (ground red pepper)
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
4 tablespoons unsalted butter
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped green onion
2 teaspoons minced garlic
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup evaporated milk
1/2 cup catsup
1 1/2 lbs ground beef
1/2 lb ground pork
2 eggs, lightly beaten
1 cup very fine dry breadcrumb

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".

Tips:

Use fresh ingredients whenever possible. This will result in a more flavorful sauce.
Don't be afraid to experiment. There are many different ways to make Cajun sauce, so feel free to adjust the ingredients to your own taste.
Make sure to cook the sauce over low heat. This will help to prevent the sauce from burning.
Serve the sauce immediately. Cajun sauce is best when it is fresh.

Conclusion:

Paul Prudhomme's Cajun sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is easy to make and can be tailored to your own taste. Whether you are a fan of Cajun cuisine or just looking for a new and exciting sauce, Paul Prudhomme's Cajun sauce is definitely worth a try.

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