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Creole Sauce

Monday, 26 May 2008

Description

This sauce, similar to that served at the worldrenowned Antoine's restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery. It is wonderful when served over chicken, shrimp, or rice dishes.

Ingredients

At a glance

Cuisine

Cajun/Creole

Ingredient

Vegetable

Cooking Method

Sauté

Heat Level

Chile

Cayenne

Meal/Course

Condiment

Makes

3 cups

1 cup chopped green bell pepper
1 cup chopped onion
2 tablespoons butter
3 cups chopped tomato pulp
1/4 teaspoon dried thyme
2 bay leaves
4 cloves garlic, minced
2 tablespoons minced fresh parsley
1 teaspoon paprika
Salt to taste
1 ½ teaspoons cayenne powder
1 tablespoon cornstarch

Methods/steps

Sauté the bell pepper and onion in the butter until soft. Add all the other ingredients, except the cornstarch, and simmer for 20 minutes. Mix the cornstarch with a little water and blend into the sauce. Cook for a few minutes more to thicken.

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