Cajun Meatloaf - Prudhomme's - BBQ Central

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Old 10-08-2005, 06:21 PM   #1
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Cajun Meatloaf - Prudhomme's

Cajun Meatloaf - Prudhomme's

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Amount Measure Ingredient -- Preparation
Method
-------- ------------ --------------------------------
-----seasoning mix-----
2 whole bay leaves
1 teaspoon salt
1 teaspoon ground cayenne pepper
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
-----main ingredients-----
4 tablespoons unsalted butter
3/4 cup finely chopped onions
1/2 cup green bell peppers -- chopped
1/4 cup green onions -- finely chopped
2 teaspoons minced garlic
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup evaporated milk
1/2 cup catsup
1 1/2 pounds ground beef
1/2 pound ground pork
2 eggs -- lightly beaten
1 cup very fine bread crumbs

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. Sauté 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. Place the ground
beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the
cooked vegetable mixture and the bread crumbs, remove the bay leaves.
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 350F for 25 minutes, then raise heat to 400F and
continue cooking until done, about 35 minutes longer.
Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is
best using both ground pork and ground beef, as the pork gives more
flavor diversity. However, you can make it with ground beef only.
>From Paul Prudhomme's "Louisiana Kitchen"

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* Exported from MasterCook *


Very Hot Cajun Sauce For Beef

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Amount Measure Ingredient -- Preparation
Method
-------- ------------ --------------------------------
3/4 cup chopped onions
1/2 cup chopped green peppers
1/4 cup chopped celery
1/4 cup vegetable oil
1/4 cup + 1 tbsp all-purpose flour
3/4 teaspoon ground cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 bay leaves
1/4 cup minced jalapeno peppers -- (note
1 teaspoon minced garlic
3 cups basic beef stock

NOTE: Fresh jalapenos are preferred; if you have to use pickled ones,
rinse as much vinegar from them as possible.

Combine the onions, 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
250F; this prevents the roux from getting too brown.) In a heavy 2-quart
saucepan heat the oil over medium-low heat to about 250F.
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.
>From Paul Prudhomme's Louisiana Kitchen
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