Cajun Velouté Sauce

This week, I want to share a couple of sauces that are made in a crock pot. The first is a Cajun Velouté Sauce.

2 sticks butter

1 cup all-purpose flour

10 cups stock*

3 tablespoons canola oil

4 garlic cloves, minced

1 bell pepper, finely chopped

2 jalapeño, chopped (optional)

1/4 teaspoon ground cayenne

2 bay leaves

1 bunch green onions, chopped

Melt butter in a Dutch oven over medium heat. Gradually whisk in flour, whisking until smooth. Cook roux about 2 minutes, while stirring constantly with a wooden spoon (do not burn). Slowly pour in stock, while whisking vigorously to break up and clumps. Bring to a low boil, reduce heat to medium-low and simmer 10 minutes, while skimming away any foam or fat that accumulates on the surface. Scrape along the bottom often to loosen any settled roux. Pour into a slow cooker on low heat.

Heat 3 tablespoons canola oil in a skillet over medium-high heat. Add onions, garlic, bell pepper, jalapeños (if using), and cayenne; sauté 6 minutes or until sweated. Pour into slow cooker with stock. Add bay leaves; cover with lid and simmer on low for 4 hours. After cooking, but before stirring, carefully skim away accumyulated fat from surface. Stir mixture.

Taste, adjust seasoning. Stir in green onions. Remove bay leaves. Cool completely. Chill or freeze until needed.

*Use light stock, depending on the meat you cook with it. Chicken or seafood are perfect.

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Enjoy!!!

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