SAUCE CREOLAISE

Sauce Creolaise image

Provided by Pat Veeder

Time 1h

Number Of Ingredients 11

1/2 c plain flour
1 c butter or bacon drippings
1 c each of celery, green pepper, onions, and flat leaf parsley
1/2 c finely chopped garlic
4 c diced tomatoes (fresh or canned)
2 c tomato sauce
2 c sliced mushrooms (optional)
water, vegetable or chicken broth to achieve desired consistency
6 bay leaves
1 tsp thyme leaves
salt, pepper, and cayenne to taste

Steps:

1. Mix melted butter or drippings together with flour. Cook over medium heat until copper colored (ten to twelve minutes.) Add next seven ngredients. Cook until vegetables are translucent.
2. Add diced tomatoes and tomato sauce. Add water or broth as needed to achieve desired consistency.
3. Add mushrooms (optional). Add sugar, salt, pepper and cayenne to taste. Simmer ten minutes. (I actually simmer for 30 to 45 minutes, as I feel this gives more time for flavors to blend.
4. For chicken, cook one large stewing hen, cut family style, in salted water until tender. Drain. Ad 2 quarts Sauce Creolaise. Simmer 30 minutes. For Pork chops, brown 6 (8 oz) pork chops in oil -2 minutes per side. Place in oven-proof dish and cover with 4 cups of sauce. Bake, covered, l hour, at 350. Shrimp - Season 3 dozen jumbo shrip with salt and pepper. Melt 1/2 stick butter in heavy skillet. Saute shrimp on each side 10 to 20 seconds. Cover with six cups of sauce. Simmer 15 minutes.