Prep 5 mins
Cook 25 mins
This is great as a "gravy" topping for Cajun Meat Loaf
- 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
- 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.
Used this gravy over your meatloaf. Paul Prudhomme's Cajun Sauce for Beef Excellent. Looking forward to using the leftovers on other beef.