Paul Prudhomme's Cajun Sauce for Beef

This is great as a "gravy" topping for Cajun Meat Loaf

• Ready In: 30 mins
• Serves: 6
• Yields: 3 1/2 cups

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

Directions

1. Combine onions, bell peppers and celery in a small bowl & set aside while you start the roux.
2. 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.
3. 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.
4. Remove from heat and immediately stir in the vegetable mixture (with a spoon) as well as the red, white and black peppers.
5. 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.
6. 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.
7. Bring mixture to a boil, then reduce heat to a simmer & cook until the sauce reduces to 3 1/2 cups (about 15 minutes).
8. Skim any oil from the top and serve immediately.