Louisiana red sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 1 | tablespoon | Chili powder |
| 2 | Garlic cloves, minced | |
| ½ | cup | Minced onion |
| ½ | cup | Chopped green pepper |
| ½ | cup | Chopped celery with leaves |
| 2 | Fresh hot peppers, chopped | |
| 1 | can | Crushed Ital. tomatoes (28oz |
| 3 | Bay leaves | |
| 1½ | teaspoon | Thyme leaves |
| ¼ | teaspoon | Black pepper |
| Salt to taste | ||
| Tobasco sauce to taste | ||
Directions
In NONALUMINUM saucepan, melt the butter. Add the chili p[owder and cood over low heat until the chili powder foams, about 2 minutes.
Add the garlic, onion, green pepper, celery, and hot pepers. Saute over med heeat until the vegetables are soft, 4-5 min. Add the tomatoes, bay leaves, thyme and black peppper. Bring to a boil, then simmer for 30 min. to blend flavors. Taste and adjust seasonings.
Serve hot or at room temp. Freezes well. This rich table sauce is a product of Creole influences. It is hot, rich and delicious--esp.
w/fish, chicken and meats. Also excellent on rice. Yield: Approx. 3 cups.