Cajun Creole · intermediate
Creole Halal Beef Sauce Piquant
A hearty prairie Creole stew featuring tender halal beef chuck simmered in a spicy tomato and dark brown roux sauce with Louisiana spices.
- PREP TIME
- 20 min
- COOK TIME
- 50 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the halal beef chuck cubes evenly with 1 teaspoon of Cajun seasoning blend.
- 02
Heat vegetable oil in a heavy Dutch oven over medium heat and sear beef until browned on all sides, then transfer beef to a plate.
- 03
Whisk all-purpose flour into the remaining hot oil in the Dutch oven, stirring constantly for 8 to 10 minutes until it turns a deep copper brown roux.
- 04
Add diced yellow onion, green bell pepper, and celery to the roux and saute for 5 minutes until soft.
- 05
Stir in crushed tomatoes, remaining Cajun seasoning, and halal beef broth, then return the browned beef to the pot.
- 06
Cover and simmer over low heat for 40 minutes until beef is tender and sauce is thick, then serve warm over cooked long grain rice.
A LITTLE KITCHEN KNOW-HOW
Dark Roux Building
Cooking flour and oil together slowly while stirring constantly to develop a deep brown color and rich nutty flavor base.
Notes from the kitchen
- Keep stirring the roux continuously to prevent burning, as a scorched roux will make the sauce bitter.
- Adjust the overall heat level by adding extra cayenne pepper or mild sweet paprika depending on your preference.
- Original home-cooking adaptation inspired by Cajun Creole; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.