Paul Prudhommes Louisiana Kitchen Cajun Meat Loaf

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
1/2 teaspoon ground nutmeg

4 tablespoons Unsalted butter
3/4 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell peppers
1/4 cup finely chopped green onions
2 teaspoons minced garlic
1 tablespoon Tabasco 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 dry bread crumbs

Very Hot Cajun Sauce for Beef (see below)

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. Saute 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.

Serves 6

Very Hot Cajun Sauce For Beef

This sauce is excellent with Cajun Meat Loaf (page 112), roast beef,
sandwiches hamburgers, post roast and Cajun Shepard's Pie (page 119).

3/4 cup chopped onions 1/2 cup chopped green bell peppers 1/4 chop chopped
celery 1/4 cup vegetable oil 1/4 cup plus 1 tablespoon all-purpose flour 1/4
teaspoon ground red pepper (preferably cayenne) 1/2 teaspoon white pepper
1/2 teaspoon black pepper 2 bay leaves 1/4 cup minced jalepeno peppers (see
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 leave,
jalepeno peppers and garlic, stirring well. Continue cooking about 2
minutes, stirring c constantly. (We're cooking the seasonings and vegetables
in the light roux and the mixture should, therefore, be pasty). Remove from

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.

Source: Chef Paul Prudhomme's Louisiana Kitchen Cookbook JC