• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Sen. Ellender's Basic Sauce

  • Recipe Submitted by on

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


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

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?