CAJUN MEAT LOAF Chef Paul Prudhomme's Louisiana Kitchen
Makes 6 servings

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.

Seasoning mix:
2 whole bay leaves
1 tablespoon salt
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1-1/2 teaspoons ground nutmeg

4 tablespoons unsalted butter
3/4 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green ben peppers
1/4 cup finely chopped green onions
2 teaspoons minced garlic
1 tablespoon Tabasco sauce
1 teaspoon Worcestershire sauce
1/2 cup evaporated milk
1/2 cup catsup
1-1/2 pounds ground beef
1/2 pound ground park
2 eggs lightly beaten
1 cup very fine dry 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. SautÈ 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, removing the bay leaves, and the

bread crumbs. 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 350ƒ for 25 minutes,
then raise heat to 450ƒ and continue cooking until done, about 35
minutes longer. -Serve immediately as is or with Very Hot Cajun Sauce
for Beef (below).

VERY HOT CAJUN SAUCE FOR BEEF
Makes 3-1/2 cups or about 6 servings

This sauce is excellent with Cajun Meat Loaf (above).

3/4 cup chopped onions
1-1/2 cup chopped green bell peppers
1/4 cup chopped celery
1/4 cup vegetable oil
1/4 cup plus 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 peppers (see Note)
1 teaspoon minced garlic
3 cups 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, the roux we use here is light brown. Therefore, instead of
heating the oil to the smoking stage, we heat it to only 250ƒ - this
prevents the roux from getting too brown.)

In a heavy 2-quart saucepan heat the oil over medium-low heat to about
250ƒ 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 mix
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.