Sen. ellender's basic sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Fat (veg/smoked bacon) |
| 1 | tablespoon | Flour, rounded |
| 2 | pounds | Onions, finely chopped |
| 3 | eaches | Celery stalk, chop fine |
| 1 | each | Bell pepper, med, chop fine |
| 1 | each | Lemon, grated rind and pulp |
| 3 | eaches | Garlic cloves, minced |
| 2 | eaches | Bay leaves |
| 1 | x | Salt to taste |
| 1 | x | Thyme, dash |
| 1 | x | Tabasco, dash |
| 1 | x | Worcestershire, few dashes |
| 1 | x | Season-All, few dashes |
Directions
To the hot fat add flour, stirring constantly, to make a scorchy-tasting roux. Add onions; fry slowly until thoroughly browned and reduced to pulp. Add rest of ingredients at one time and continue to cook slowly for at least 30-45 min. This recipe constitutes the Basic Sauce for gumbos, stews, jambalayas and sauce picuante. If thicker sauce is desired, make the roux with 2 to 4 Tbsp flour instead of one. THIS SAUCE will be used in Sen. Ellender's shrimp creole, jambalaya, chicken sauce picuante, courtbouillon and gumbo.
Suggestions: Make lots of sauce and freeze individual use portions.
Source: DIXIE magazine, New Orleans LA Oct 3 1971 Recipe date: 10/03/71