- 4 tb Unsalted butter
- 3/4 c Finely chopped onions
- 1/2 c Green bell
- 1/4 c Green onions, finely chopped
- 2 tsp. Minced garlic
tb Tabasco sauce
- 1 tb Worcestershire sauce
- 1/2 c Evaporated milk
- 1/2 c
- 1 1/2 lb. Ground beef
- 1/2 lb. Ground pork
- 2 Eggs, lightly beaten
- 1 c
Very fine bread crumbs
- 2 Whole bay leaves
- 1 tsp. Salt
- 1 tsp.
Ground cayenne pepper
- 1 tsp. Black pepper
- 1/2 tsp. White pepper
- 1/2 tsp. Ground cumin
- 1/2 tsp. Ground nutmeg
- Combine the seasoning mix ingredients in a small bowl and set aside.
- Melt the butter in a 1-quart saucepan over medium heat. Add the
onions, celery, bell peppers, green onions, garlic, Tabasco,
Worcestershire and seasoning mix.
- Sauté until mixture starts
sticking excessively, about 6 minutes, stirring occasionally and
scraping the pan bottom well. Stir in the milk and catsup.
cooking for about 2 minutes, stirring occasionally. Remove from heat and
allow mixture to cool to room temperature.
- Place the ground beef
and pork in an un greased 13x9-inch baking pan.
- Add the eggs, the cooked
vegetable mixture and the bread crumbs, remove the bay leaves. Mix by
hand until thoroughly combined.
- In the center of the pan, shape
the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide
and 12 inches long.
- Bake uncovered at 350F for 25 minutes, then raise
heat to 400F and continue cooking until done, about 35 minutes longer.
- Serve immediately as is, or with Very Hot Cajun Sauce for Beef.
This is best using both ground pork and ground beef, as the pork
gives more flavor diversity. However, you can make it with ground beef
From Paul Prudhomme's "Louisiana Kitchen"