CREOLE RED SAUCE

Creole Red Sauce image

Provided by Diana Adcock @Anaid

Number Of Ingredients 20

Previous Next

2 tablespoon(s) olive oil
1 medium yellow onion, julienned
1 medium green bell pepper, julienned
1 medium red bell pepper, julienned
2 stalk(s) celery, julienned
1 can(s) 14 1/2 oz diced tomatoes
3 large cloves garlic, minced
2 cup(s) shrimp or chicken stock
2 - bay leaves
1 teaspoon(s) salt
1/2 teaspoon(s) black pepper
1 teaspoon(s) dried thyme
1/2 teaspoon(s) cayenne pepper
1/2 teaspoon(s) white pepper
1 tablespoon(s) worcestershire sauce
2 tablespoon(s) parsley, chopped
3 - green onions, thinly sliced
2 tablespoon(s) cornstarch
3 tablespoon(s) water
- hot sauce to taste

Steps:

Heat the oil over medium heat, add the onions, peppers and celery, sautéing until slightly wilted.
Add the Garlic and Tomatoes and cook for about 1-2 minutes.
Combine the salt, black pepper, thyme, cayenne pepper and white pepper in a small bowl. Stir to combine.
Add 1/2 teaspoon to the vegetable mixture and stir.
Cover with stock of choice (shrimp for seafood, chicken for poultry) by 1/2 inch, add Bay Leaves and stir.
In a small bowl combine cornstarch and water-whisk until smooth, set aside.
Reduce heat and simmer for 20 minutes, stirring often.
Taste and add additional seasoning blend if desired.
Stir in the Worcestershire sauce, parsley and green onions.
Bring sauce up to a gentle boil and add the cornstarch slurry, a little at a time. You want your sauce tight but not watery.
Remove bay leaves.