The Royal Orleans Rib Room Creole Sauce

Submitted by Miss Annie

"This sauce is from The Royal Orleans Hotel Rib Room in New Orleans. A wonderful sauce that can be used on many dishes including, beef, veal, pork or chicken dishes. Even omelets are great with this served over it."

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Yields: 3 cups (estimated)

ingredients

• 4 medium onions, chopped
• 1⁄2 bunch celery, chopped
• 3 medium green peppers, chopped
• 3 cloves garlic, chopped fine
• 2 bay leaves
• 1⁄8 teaspoon rosemary
• 1 pinch oregano
• 1 (15 ounce) can whole tomatoes, chopped
• 1 (3 ounce) can tomato paste
• 1 (3 ounce) can tomato puree
• salt and pepper
• 4 teaspoons sugar
• 1⁄4 cup oil

directions

1. Saute onion, celery and green pepper in a small amount of oil (about 2-3 Tbsp.) for 15 minutes.
2. Add other seasoniongs and cook slowly over low heat for another 45 minutes.
3. Use over beef or veal, pork or chicken.
4. Also great for omelets.

Reviews

[Bev I Am]

Miss Annie, it is still 2 hours before supper is served and I couldn't wait to try this delicious sauce! It smelled simply heavenly so I had to give it a little taste! My goodness this sauce is fantasic! I made it exactly as directed and would not change a thing. No room for improvement. I am planning to serve it with chicken tonight, but I can't help but think how wonderful this would be with shrimp and pasta!! I can't wait to make it again! This one is going into my keeper file! Thanks, Ann!