Saturday, January 1, 2011

Creole Sauce

 Creole Sauce
4 Cups
Ingredients
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
1 green pepper, chopped
1 cup celery, chopped
3 cup fresh tomatoes, diced
1 teaspoon Cajun seasoning
1 teaspoon dried thyme
1½ teaspoon dried basil
½ teaspoon salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
¼ cup dry sherry
¼ teaspoon Tabasco or hot sauce

Method
 Heat the oil in a frying pan over medium heat and saute the onions, garlic and celery until the onions are soft and translucent, stirring occasionally about 6 minutes.
Add the tomatoes along with the herbs, spices, salt, sherry and hot sauce.
Cook the sauce over medium heat, stirring occasionally breaking up the tomatoes for 15 – 20 minutes until sauce thickens. 
Taste for salt and pepper and adjust seasoning accordingly.



 N'awlins Cajun Seasoning
Yields 1 cup
Ingredients
½ cup paprika
¼ cup black pepper
1 tablespoon cayenne pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion

Method
Combine the spices thoroughly and store them in an air tight glass jar in a cool dry place.  If not used in 1 month, store in the refrigerator for up to   6 months.



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