| New Orleans Creole Sauce
2 Italian plum tomatoes, diced
1 cup of finely diced onion
1/2 cup of diced green pepper
1/2 cup of diced celery
2 bay leaves
2 cloves garlic, minced
1/8 teaspoon of white pepper
1/4 teaspoon of freshly ground black pepper
1/4 teaspoon of cayenne pepper
1/4 teaspoon of Hungarian paprika
1/2 teaspoon of dried oregano
1/2 teaspoon of dried thyme
1/2 teaspoon of dried basil
8 ounces of tomato sauce
1 cup of chicken stock, defatted
1/2 teaspoon of sugar
1/4 teaspoon of hot pepper sauce |
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Combine the first 5 ingredients in a large saucepan; cook uncovered over medium heat until vegetables are tender, add all remaining ingredients and bring to boil. Reduce heat and simmer uncovered for 30 minutes or until thickened to sauce consistency. Remove bay leaves; cool and store in a tightly sealed container in refrigerator until ready to use. Makes about 2 1/2 cups.
Good on most every kind of meat and seafood. This is a Louisiana type recipe, and boy is it spicy. (Cal 6 - cholesterol: 0 mg (sod. 58 mg. pro. 0 g. carb: 1 g.; total fat: 0g, sat fat: 0g; poly unsat. fat: 0g. mon unsat. fat: 0g. |
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