Best Prudhommes Cajun Cauliflower In Garlic Sauce Recipes

Prudhomme's Cajun Cauliflower in Garlic Sauce image

Provided by Molly53

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 cups cauliflower florets
1 tablespoon unsalted butter
2 teaspoons minced fresh garlic
1 teaspoon hot pepper sauce (Tabasco)
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cajun seasoning (recipe 36405)

Steps:

Steps: Bring 1 quart of water to a boil in a large pot.
Blanch the cauliflower just until tender-crisp, about 3 minutes.
Drain well and set aside.
Place the butter in a large skillet over high heat.
As soon as the butter begins to sizzle, add the garlic.
Cook, stirring almost constantly, until the garlic is thoroughly coated with butter, about 30 seconds.
Add the cauliflower and cook, stirring occasionally, just until the cauliflower is slightly browned, about 4 minutes.
Remove from the heat, stir in the pepper sauce, cilantro and Cajun spice blend, and mix gently but thoroughly.
Serve immediately.

Nutrition Facts : Calories 86.1, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 102.9, Carbohydrate 6.9, Fiber 2.7, Sugar 2.2, Protein 2.7

Paul Prudhomme's Cajun Sauce for Beef image

Provided by Tracey D Mizell

Categories Sauces

Time 30m

Yield 3 1/2 cups, 6 serving(s)

Number Of Ingredients 13

3/4 cup onion, chopped
1/2 cup green bell pepper, chopped
1/4 cup celery, chopped
1/4 cup vegetable oil
1/4 cup all-purpose flour, plus
1 tablespoon all-purpose flour
1/4 teaspoon ground red pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 bay leaves
2 tablespoons minced fresh jalapeno peppers
1 teaspoon minced garlic
3 cups beef stock or 3 cups broth

Steps:

Combine onions, bell peppers and celery in a small bowl & set aside while you start the roux.
In a heavy 2-quart saucepan (I prefer a castiron skillet), heat the oil over medium-low heat to about 250°. 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 you.
Remove from heat and immediately stir in the vegetable mixture (with a spoon) as well as the red, white and black peppers.
Return pan to high heat and cook about 2 minutes, stirring constantly (you're cooking the seasonings and vegetables in the light roux and the mixture should be pasty). Remove from heat.
In a separate 2-quart saucepan, bring the stock/broth to 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 & cook until the sauce reduces to 3 1/2 cups (about 15 minutes).
Skim any oil from the top and serve immediately.