A very basic creole sauce that can be used when making shrimp creole, stuffed peppers or my favorite as a gravy over meat. I especially love this with rice topped with leftover meatloaf slices and then this sauce spooned over.
- add 2 cups vegetable stock
- add 3 green onions
- add 1 (14 1/2 ounce) can diced tomatoes
- add hot sauce
- add 2-3 large garlic cloves
- add black pepper
- add 2 tablespoons cornstarch
- add salt
- add 2 bay leaves
- add 2 stalks celery
- add 1/2 teaspoon dried thyme
- add 2 tablespoons parsley
- add 1/8-1/4 teaspoon cayenne pepper
- add 1 medium onion
- add 2 tablespoons olive oil
- add 1/8-1/4 teaspoon white pepper
- add 1 green bell pepper
- In a medium size saucepan, over medium heat, heat the oil.
- Add the chopped onion, celery, bell pepper and garlic cooking until slightly wilted.
- Add the tomatoes and cook for an additional 1 to 2 minutes.
- Add about 1 1/2 cups stock, taking care not to add to much.You can always add more if needed.
- Add the seasonings, bay leaves, hot sauce and worcestershire sauce; stir and reduce heat to simmer.
- Mix the cornstarch with equal amounts of water and stir 1 tablespoon of mixture into sauce.
- Allow to cook for a few minutes, stir and add additional water/cornstarch mixture if the sauce looks thin or add additional stock if sauce is to thick.
- Simmer about 20 minutes adding additional stock as necessary.
- The last 10 minutes of cooking time, stir in the parsley and green onions.
- Remove bay leaves, taste and adjust seasonings as needed.
- Use the sauce to make your favorite recipe for shrimp creole, etc.
- This sauce can be frozen in sturdy container and thawed in refrigerator before reheating and using.