Side Pannel
Sen. Ellender's Basic Sauce
Sen. Ellender's Basic Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces
Ingredients List
- 5 tb Fat (veg/smoked bacon)
- 1 tb Flour, rounded
- 2 lb Onions, finely chopped
- 3 Celery stalk, chop fine
- 1 Bell pepper, med, chop fine
- 1 Lemon, grated rind and pulp
- 3 Garlic cloves, minced
- 2 Bay leaves
- Salt to taste
- Thyme, dash
- Tabasco, dash
- Worcestershire, few dashes
- Season-All, few dashes
Directions
To the hot fat add flour, stirring constantly, to make a scorchy-tasting
roux. Add onions; fry slowly until thoroughly browned and reduced to pulp.
Add rest of ingredients at one time and continue to cook slowly for at
least 30-45 min. This recipe constitutes the Basic Sauce for gumbos, stews,
jambalayas and sauce picuante. If thicker sauce is desired, make the roux
with 2 to 4 Tbsp flour instead of one. THIS SAUCE will be used in Sen.
Ellender's shrimp creole, jambalaya, chicken sauce picuante, courtbouillon
and gumbo. Suggestions: Make lots of sauce and freeze individual use
portions. Source: DIXIE magazine, New Orleans LA Oct 3 1971 Recipe
roux. Add onions; fry slowly until thoroughly browned and reduced to pulp.
Add rest of ingredients at one time and continue to cook slowly for at
least 30-45 min. This recipe constitutes the Basic Sauce for gumbos, stews,
jambalayas and sauce picuante. If thicker sauce is desired, make the roux
with 2 to 4 Tbsp flour instead of one. THIS SAUCE will be used in Sen.
Ellender's shrimp creole, jambalaya, chicken sauce picuante, courtbouillon
and gumbo. Suggestions: Make lots of sauce and freeze individual use
portions. Source: DIXIE magazine, New Orleans LA Oct 3 1971 Recipe
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