The deep, dark, rich, roux-based gravy makes this Cajun dish the ultimate comfort food. The amazing aroma fills the house and will have your mouth watering. This recipe is definitely a keeper. I got this recipe from In a Cajun Kitchen by Terri Pischoff Wuerthner. Enjoy. Tom~
Cajun Fricassee of Beef
2 teaspoons salt / 1 teaspoon black pepper / 1/2 teaspoon white pepper / 1/2 teaspoon garlic powder / 1/4 teaspoon cayenne pepper / 4 pounds round steak, fat removed, cut into 1-inch cubes / 1 cup canola oil / 1 cup all-purpose flour / 2 cups chopped onion / 1 1/2 cups chopped celery / 1 1/4 cups chopped green bell pepper / 1 3/4 cups water
Combine the salt, black and white pepper, garlic powder, and cayenne. Place the steak cubes in a large bowl and sprinkle with the seasonings, tossing to coat evenly; set aside.
Heat a large heavy pot or Dutch oven over medium heat for 2 minutes. Add the oil and heat for 2 minutes. Add the flour and stir constantly for 30 to 40 minutes to make a dark roux.
Raise the heat to high and immediately add the beef cubes, a few at a time, constantly tossing with two long-handled kitchen spoons to evenly coat the beef cubes with the roux. As soon as the beef is coated with the roux, add the onion, celery, and bell pepper, and cook for 2 minutes, constantly tossing with the spoons.
Add the water, bring to a boil, and stir until the sauce is smooth. Reduce the heat to medium-low, cover and gently simmer for 2 1/2 hours, stirring occasionally. Serve with rice or grits.
Note: The long-cooked roux, and the browning of the meat and vegetables in the roux, give this fricassee a deep, rich flavor that can’t be achieved by using shortcuts.