Creole sauce 2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Bacon, chopped |
| 1 | medium | Onion, chopped |
| 3 | eaches | Celery, rubs, chopped |
| 1 | each | Clove garlic, crushed |
| 1 | each | Bell pepper, chopped |
| 8 | ounces | Clam juice |
| 1 | cup | Chicken broth |
| 16 | pounds | Tomato puree |
| 1 | tablespoon | Parsley, finely chopped |
| 1 | tablespoon | Freeze-dried chives |
| 1 | each | Bay leaf |
| 1 | teaspoon | Brown sugar |
| ½ | teaspoon | Black pepper |
| 1 | teaspoon | Tabasco |
| 1 | teaspoon | Lemon juice |
| Ds Worcestershire sauce | ||
Directions
Fry bacon in a heavy pot. Add onion, garlic, celery and bell pepper and cook until onion is translucent. Add remaining ingredients, bring to a boil, lower heat and simmer uncovered, stirring occasionally, until sauce is thickened, 30 to 45 minutes.
Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 01-12-95