Spicy sauce

Ingredients for 8 servings:

• 1 ½ kg pork (salmon or loin)
• 1 bell pepper(s)
• 5 stalk(s) Celery
• 1 bunch of parsley
• 2 onions
• 1 bunch of spring onions
• 2 Cabanossi, alternatively smoking
• 2 tbsp tomato paste
• 2 tbsp cayenne pepper
• 5 tbsp flour
• 2 tbsp Tabasco
• 4 tbsp Worcestershire sauce
• 2 can tomatoes, chopped
• 400 ml gravy
• 6 tbsp seasoning mix (Cajun seasoning mix)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours

Cajun cuisine from the Dutch oven, with pork and vegetables

First, brown the meat in batches in oil in a hot Dutch oven on the grill. Then remove it from the pot, leaving the meat and meat juices in the pot, and transfer it to a bowl. Add about 5 tablespoons of flour to the oil in the pot, stirring constantly, until a thick, brown roux forms. Add 2 tablespoons of Cajun Rub to the roux and stir in, then return the meat to the pot. Stir until the meat is completely coated with the roux. Add both cans of tomatoes, stir to combine, and reduce the mixture, stirring constantly. Add the tomato paste and stir again. Next, stir in the finely diced bell peppers, celery, and onion, and simmer for 20 minutes, until the vegetables are softened. Then stir in the 5 crushed garlic cloves, followed by the finely chopped parsley. Deglaze with the pan juices and season with Worcestershire sauce and Tabasco (as much as you like). Simmer gently for another 20 minutes. Stir occasionally. Add the chopped sausages and spring onions and stir. Then reduce the heat to low. Cover the pot and simmer for 2.5 hours. Stir frequently, about every 20 minutes. The sauce piquante tastes best served over white rice. Alternatively, you can also prepare everything in a pot on the stovetop.