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Gas grill boys

Cajun hot green

Meatloaf sauce

(Conley’s favorite hot Green Sauce)

Ingredients

¾ cup chopped onions
½ cup chopped bell peppers
¼ cup chopped celery
¼ cup vegetable oil plus ¼ cup flour
¾ tsp red pepper
½ tsp white pepper
½ tsp black pepper
2 bay leaves
¼ cup minced Jalapenos (fresh)
1/tsp garlic
3 cups beef broth
Lagniappe

Combine the onions, bell pepper, and celery and set aside while you start the
roux.

To make the roux Combine the oil and flour in a cast iron skillet and stir till
it becomes a paste, set your heat to medium (250) and constantly stir the
paste till it begins to turn brown. Cook down to a light brown color. (The
blacker the color the thinner the base will be when you are finished cooking)

Immediately add the vegetable mixture along with the salt, black pepper and
red pepper to the roux, this will stop the cooking process and sauté the
vegetables at the same time. Return the pan to higher heat and add the bay
leaves, Jalapeno peppers, and garlic stirring well. Continue cooking till the
mixture becomes pasty.

Remove from the heat and set aside.

In a separate pot bring the beef broth to a boil; add the mixture to the broth
till it dissolves. Bring to a boil, reduce the heat and simmer till the mixture
reduces to about 31/2 cups or the consistency you like. Skim off any oil and
serve hot.

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