Makes about 6-1/2 cups
This sauce is most often used to bake seafood in (choose your favorite fish...in this case, you may use catfish) and can be made several hours ahead.
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Seafood Magic®
2 whole bay leaves
4 tablespoons unsalted butter
1 cup peeled and chopped tomatoes
1 cup chopped onions
1 cup chopped celery
1 cup chopped green bell peppers
1-1/2 teaspoons minced garlic
3 cups seafood stock (preferred) or water
1-3/4 cups tomato sauce
1 tablespoon plus 1 teaspoon sugar
2-1/2 teaspoons Chef Paul Prudhomme's Magic Pepper Sauce®
7 tablespoons vegetable oil
Salt to taste (optional)
3/4 cup all-purpose flour
how to prepare
Melt the butter in a 2-quart saucepan over medium heat. Stir in the tomatoes and ¾ cup of the onions, celery and bell peppers; then add the garlic, bay leaves and Seafood Magic, stirring thoroughly. Sauté until onions are transparent, about 5 minutes, stirring occasionally. Stir in the stock, tomato sauce, sugar and ½ teaspoon of the Magic Pepper Sauce; bring to a boil. Reduce heat to maintain a simmer and cook until vegetables are tender and flavors are married, about 20 minutes stirring occasionally. Remove bay leaves and set aside.
Combine the remaining ¼ cup each of onions, celery and bell peppers in a small bowl and set aside.
In a large, heavy skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long handled metal whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until the roux is dark red-brown, about 3 to 5 minutes (being careful not to let scorch or splash on your skin). Remove from heat and immediately stir in the reserved vegetable mixture with a wooden spoon; continue stirring until cooked, about 5 minutes.
Reheat the stock mixture to boiling over high heat. Add the roux by spoonfuls to the stock mixture and stir until thoroughly dissolved. Stir in the remaining 2 teaspoons Magic Pepper Sauce and salt (optional) to taste. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly.
Copyright 1984 by Paul Prudhomme