Yield: 1 servings
Measure | Ingredient |
---|---|
¼ cup | Plus 2 tablespoons olive oil |
3 tablespoons | Chopped onions |
3 tablespoons | Chopped green bell peppers |
1 tablespoon | Seeded and minced jalapeno peppers |
1 tablespoon | Minced garlic |
1 tablespoon | Chopped fresh thyme |
1 tablespoon | Chopped fresh oregano |
1 cup | Peeled; seeded and chopped |
\N \N | ; tomatoes |
3 \N | Bay leaves |
\N \N | Creole seasoning |
1 \N | Pinches crushed red pepper |
2 cups | Chicken stock |
\N \N | Salt |
\N \N | Freshly ground black pepper |
1 tablespoon | Finely chopped parsley |
Heat 2 tablespoons of the oil in a non-reactive saucepan over high heat.
Add the onions, green pepper, jalapenos, garlic, thyme, and oregano. Season with salt and pepper. Saut for 2 minutes. Stir in the tomatoes, bay leaves, Creole seasoning, pinch of crushed red pepper and stock. Season with salt and freshly ground black pepper. Bring to a boil and cook for 5 minutes. Reduce the heat and simmer for 20 minutes. Remove from the heat.
Pour the mixture into a blender and drizzle in the remaining ¼ cup oil while the motor is running. Pour back in the saucepan and stir in the parsley. Serve warm.
Yield: 1⅓ cups
Converted by MC_Buster.
Per serving: 80 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 4298mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC60 Converted by MM_Buster v2.0n.