|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|
|1||Pinches crushed red pepper|
|2 cups||Chicken stock|
|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.
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