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Louisiana red sauce
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| Artist: |
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| Categories: |
Creole & Cajun, Louisiana, North American, Sauces & Dressings, Southern |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Butter | | 1
| tbsp | Chili powder | | 2
| | Garlic cloves, minced | | 1/2
| cup | Minced onion | | 1/2
| cup | Chopped green pepper | | 1/2
| cup | Chopped celery with leaves | | 2
| | Fresh hot peppers, chopped | | 1
| can | Crushed Ital. tomatoes (28oz | | 3
| | Bay leaves | | 1 1/2
| tsp | Thyme leaves | | 1/4
| tsp | Black pepper | | | Salt to taste | | | Tobasco sauce to taste |
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Procedures:
| 1 | In nonaluminum saucepan, melt the butter. | | 2 | Add the chili p[owder and cood over low heat until the chili powder foams, about 2 minutes. | | 3 | Add the garlic, onion, green pepper, celery, and hot pepers. | | 4 | Saute over med heeat until the vegetables are soft, 4-5 min. add the tomatoes, bay leaves, thyme and black peppper. | | 5 | Bring to a boil, then simmer for 30 min. to blend flavors. | | 6 | Taste and adjust seasonings. | | 7 | Serve hot or at room temp. | | 8 | Freezes well. | | 9 | This rich table sauce is a product of creole influences. | | 10 | It is hot, rich and delicious--esp. | | 11 | W/fish, chicken and meats. | | 12 | Also excellent on rice. | | 13 | Yield: approx. 3 cups. |
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