recipes, spaghetti

Cajun Spaghetti with Roux

I call this ‘Cajun Spaghetti’ for the simple reason that it starts with a roux. In all of the recipes I’ve seen, I have never come across one that includes a roux.

For many years, my family considered Spaghetti my specialty. I have learned to make chicken stew since then, so now that is my son’s favorite. Anyway, it has been a good while since I have cooked a Spaghetti and so that’s what is on the menu tonight!

I use the recipe that my Mom gave me 20 years ago. She calls it “loose ground meat” Spaghetti, as she makes it with all different kinds of meats. The ground beef can be substituted with any ground meat. “Loose ground meat” has always been my favorite Spaghetti!

Tonight I’ve decided to use fresh ingredients for the ‘trinity.’ Honestly, though, when I am in a hurry or just don’t feel like cutting up everything, I use frozen onions and seasoning mix. There is a big difference in the result, but whichever used, they both are immensely better than a  jar of store-bought sauce. 

First, start by making a roux. If needed, see How to Make a Roux, for more instruction. When the roux is medium to dark brown, I add the ‘trinity.’ Again, this is onions, bell pepper, and celery. I also put the garlic in with the ‘trinity.’ Let this cook on medium until the onions are transparent.

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Stir in Worcestershire and mustard and turn the fire back to high. I crumble the ground meat with my hands as I put it into the pot. Then stir together with the mixture in a  sort of mashing manner to get the meat into very small pieces. Cook on high until the meat is thoroughly browned. Make sure to stir often as it tends to stick to the pot. If it is hard to scrape the bottom, turn the fire off and let it sit for a couple of minutes, then try again.

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At this point, I season with salt and pepper. Stir in a can of diced tomatoes and green chilies, diced tomatoes, and tomato sauce. Bring to a simmer and let cook for 30 minutes with the lid on, but slightly open. I stir every five minutes or so. With 10 minutes left on the timer, I add green onions and parsley. If the sauce is dry, add a little water or vegetable juice. Skim the top of the Spaghetti for any oil that has cooked out.

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Many sauce recipes will say to let it cook for longer than 30 minutes. Cooking tomato sauce for a long time makes for a tangy flavor. There is surely nothing wrong with letting it simmer longer if a tangy sauce is preferred.

I use the ‘simmer’ time to cook the pasta, make a green salad and some garlic bread.

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WHAT YOU WILL NEED: (what I used)

  • 3 large, cooking spoons Vegetable Oil
  • 1 heaping, large, cooking spoon All Purpose Flour
  • 1 large, chopped Onion
  • 1 medium, chopped Bell Pepper
  • 1 stalk, chopped Celery
  • 5 toes, pressed Garlic
  • 4 dashes Worcestershire sauce
  • 1 tsp yellow Mustard
  • 2-3 lbs Ground Beef
  • 1 29 oz can Tomato Sauce
  • 1 14.5 oz can Petite Diced Tomatoes
  • 1 10 oz can Diced Tomatoes and Green Chilies
  • 2 tsp chopped Green Onions
  • 2 tsp chopped Parsley
  • Vermicelli noodles – 1 package

0 thoughts on “Cajun Spaghetti with Roux

  1. Looks delicious! My husband is a retired Chef and we are always interested in tasting cuisine’s from other cultures (we are Italian) and comparing the similarities in this cultures. Believe It or not there are many similarities in many cultures.
    Wonderful post. :o)

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