From Southern Cooking "Deck O'Meals," published by Buddy Kivett
This is a basic sauce used with many Creole dishes, such as baked fish, shrimp and vegetables.
- 1/4 chopped green pepper
- 1 can (1 pound 13 ounces) tomatoes
- 1/2 cup chopped onion
- 2 stalks celery, chopped
- 2 tbs butter
- 2 tsp sugar
- 1 sprig thyme
- 1 clove garlic, minced
- 1 tsp chili powder
- 1 bay leaf
- salt and pepper to taste
- Saute green pepper, onion, celery and garlic in butter
- Add tomatoes and seasonings
- Simmer for 40 minutes, stirring frequently.
Yields 2 1/2 cups
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