Prep 15 mins
Cook 10 mins
from southernfood.about.com - Use this flavorful sauce as a base for fried green tomatoes or eggplant, or serve it as a sauce with seafood and rice or pasta.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1⁄2 cup chopped green peppers or 1⁄2 cup chopped red pepper
- 1⁄2 cup chopped celery
- 1 teaspoon creole seasoning
- 1⁄2 teaspoon dried leaf thyme
- 1⁄2 teaspoon ground paprika
- 1 teaspoon Worcestershire sauce
- 1 dash ground black pepper
- 1⁄4 teaspoon salt
- 1 (14 1/2 ounce) can diced tomatoes with juice
- 1 tablespoon tomato paste
- 1⁄2 cup chicken broth
- Heat the butter and oil in a medium saucepan.
- Add the chopped onion, garlic, chopped celery and bell pepper; sauté until tender.
- Stir in all remaining ingredients.
- Simmer over low heat for about 10 minutes.
- Taste and adjust seasoning.
- Serve with fried green tomatoes or eggplant, or use with shrimp or other seafood.
Great flavor. Sauce didn't thicken up as much as I would have liked but the flavors were there. I served this spooned over chorizo/ground pork stuffed bell peppers. Yummy! [Made and reviewed for AUS/NZ recipe swap #29, June 2009]
I was too in a hurry to make this so the procedure was a bit different, I used the microwave. So maybe it wasn't that thick like gailanng's but I made sure to mix it every now and then. So I sauted first the holy trinity with butter and olive oil, then added the rest subbing fleur de sel paticularly for the salt. It's so full of flavor that having this with Spanish chorizo and Wattleseed Bread is awesome! Even my picky DH likes it. Thanks for sharing! Made for ZWT5- Zaar Chow Hounds.
A sauce with depth that exploits its culture and heritage at its finest. As the locals say, "There's a plate in the kitchen with you name on it." Made for ZWT5 Zingo.