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Remove all the meat from the bones, dice in 1/2-inch squares, and add to the
gumbo. Broil the sausage, slice, and also add to the soup. Add the oysters
and scallions at last and bring to a boil.
Very Hot Cajun Sauce for Beef
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1
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3
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3
/4 Cup Chopped onions
/2 Cup Chopped green bell peppers
/4 Cup Chopped celery
/4 Cup Vegetable oil
/4 Cup Plus 1 Tablespoon All purpose flour
/4 Teaspoon Cayenne pepper
/2 Teaspoon White pepper
/2 Teaspoon Black pepper
Bay leaves
/4 cup minced jalapeno peppers
Teaspoon Minced garlic
Cup Beef stock
Combine the onions, bell peppers and celery in a small bowl and set aside
while you start the roux.
The roux used in this recipe is light brown. Therefore, the oil is not
heated as much as would be done for a dark roux such as you would use in
gumbo.
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, whisking constantly, until roux is light brown,
about 2 to 3 minutes. Be careful not to let the roux scorch or splash on
your skin. Remove from heat and with a spoon immediately stir in the
vegetable mixture and the red, white and black peppers. Return pan to high
heat and cook about 2 minutes, stirring constantly. Add the bay leaves,
jalapeno peppers and garlic, stirring well. Continue cooking about 2
minutes, stirring constantly. We're cooking the seasonings and vegetables in
the light roux and the mixture should, therefore, be pasty. Remove from
heat.
In a separate 2 quart saucepan, bring the stock to a 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 and
cook until the sauce reduces to 3 1/2 cups, about 15 minutes. Skim any oil
from the top and serve immediately.
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