Side Pannel
Louisiana Red Sauce
Louisiana Red Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: United States, Sauces
Ingredients List
- 1/4 c Butter
- 1 tb Chili powder
- 2 Garlic cloves, minced
- 1/2 c Minced onion
- 1/2 c Chopped green pepper
- 1/2 c Chopped celery with leaves
- 2 Fresh hot peppers, chopped
- 1 cn Crushed Ital. tomatoes (28oz
- 3 Bay leaves
- 1 1/2 ts Thyme leaves
- 1/4 ts Black pepper
- Salt to taste
- Tobasco sauce to taste
Directions
In NONALUMINUM saucepan, melt the butter. Add the chili p[owder and cood
over low heat until the chili powder foams, about 2 minutes. Add the
garlic, onion, green pepper, celery, and hot pepers. Saute over med heeat
until the vegetables are soft, 4-5 min. Add the tomatoes, bay leaves,
thyme and black peppper. Bring to a boil, then simmer for 30 min. to blend
flavors. Taste and adjust seasonings. Serve hot or at room temp. Freezes
well. This rich table sauce is a product of Creole influences. It is hot,
rich and deliciousesp. w/fish, chicken and meats. Also excellent on rice.
Yield: Approx. 3 cups.
over low heat until the chili powder foams, about 2 minutes. Add the
garlic, onion, green pepper, celery, and hot pepers. Saute over med heeat
until the vegetables are soft, 4-5 min. Add the tomatoes, bay leaves,
thyme and black peppper. Bring to a boil, then simmer for 30 min. to blend
flavors. Taste and adjust seasonings. Serve hot or at room temp. Freezes
well. This rich table sauce is a product of Creole influences. It is hot,
rich and deliciousesp. w/fish, chicken and meats. Also excellent on rice.
Yield: Approx. 3 cups.
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