Quick Cajun-Like Spaghetti Sauce
Ingredients
6
servings
- 1 jar spaghetti sauce
- 1 to 2 large tbsp of roux
- 1/2 cup fresh mushrooms
- 1 cup Cajun trinity - mixed onion, bell pepper and celery
- meat of your choice (chicken, shrimp, ground beef, or sausage)
- 2 tbsp oil for sautéing
Step-by-Step Instructions
- In a medium saucepan, heat the oil over medium heat and sauté the onion, bell pepper, and celery until wilted, about 5-7 minutes.
- Add the roux to the mixture and stir until heated thoroughly and well combined.
- Add the jar of spaghetti sauce and the mushrooms to the mixture. Stir well.
- Heat until hot throughout, about 10 minutes. Add your cooked meat to the mixture and serve over spaghetti.
Common Problems and Solutions
Q: Why is my sauce too thick?
A: The roux thickens the sauce considerably. Start with just 1 tablespoon and add more if needed. You can also thin it with a little chicken broth or pasta water.
Q: Can I use homemade roux?
A: Absolutely! Use a blonde or light brown roux for this recipe. A darker roux would overpower the tomato sauce flavor.
Tips and Techniques
If using raw shrimp or chicken, cook it first in the sautéed vegetables before adding the roux and sauce. For pre-cooked meat, just add it at the end to heat through.
Ingredient Substitutions
- jarred spaghetti sauce: 28 oz can crushed tomatoes with Italian seasoning
- fresh mushrooms: 1 can (4 oz) sliced mushrooms, drained
- roux: 2 tablespoons flour mixed with 2 tablespoons butter
Equipment Needed
- Medium saucepan
- Wooden spoon for stirring
Historical Context
This is a modern fusion recipe that bridges Louisiana Cajun cooking with Italian-American cuisine, showing how adaptable Cajun techniques can be.
