Louisiana Creole Sauce Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| 2 tablespoons chopped pimiento-stuffed olives | ||
| Garlic | 1 Clove (5gm), minced | |
| Chopped tomatoes | 1 Cup (16 tbs), canned | |
| Chicken broth | 3/4 Cup (16 tbs) | |
| Tomato Paste | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1/4 Teaspoon | |
| Dried thyme leaves | 1/4 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| 1/8 teaspoon red pepper sauce | ||
| Bay leaf | 1/2 Small | |
Directions
1. Heat oil in 2-quart saucepan over medium heat; add onion, celery, green pepper, olives and garlic. Cook until onion is golden, about 5 minutes. Add remaining ingredients; cook, stirring occasionally, until mixture boils.
2. Reduce heat; cover and simnner until sauce is slightly thick, about 10 minutes. Remove bay leaf before serving.
2. Reduce heat; cover and simnner until sauce is slightly thick, about 10 minutes. Remove bay leaf before serving.
Chef
