RecipeSource: Very Hot Cajun Sauce for Beef

RecipeSource: Very Hot Cajun Sauce for Beef: "Very Hot Cajun Sauce for Beef Recipe By : Paul Prudhomme's Louisiana Kitchen Serving Size : 6 Preparation Time :0:00 Categories : Cajun Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup chopped onion 1/2 cup chopped green bell pepper 1/4 cup chopped celery 1/4 cup vegetable oil 1/4 cup all-purpose flour 1 tablespoon all-purpose flour 3/4 teaspoon ground red pepper -- (preferably cayenne) 1/2 teaspoon white pepper 1/2 teaspoon black pepper 2 bay leaves 1/4 cup minced jalapeno pepper 1 teaspoon minced garlic 3 cups beef stock This sauce is excellent with Cajun Meat Loaf, roast beef sandwiches, hamburgers, pot roast and Cajun Shepherd's Pie. Note: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. Combine the oinons, bell peppers and celery in a small bowl and set aside while you start the roux. (Note: Unlike the roux in most other recipes in this book, the roux we use here is light brown. Therefore, instead of heating the oil to the smoking stage, we heat it to only 250 degrees; this prevents the roux from getting too brown.) In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250 degrees. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking,"