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Creole Sauce

Steven Thomas
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Ingredients
  

  • 1/4 cup olive oil or butter
  • 1 large onion chopped
  • 1 green or red capsicum seeded and chopped
  • 1 cup chopped celery
  • 3-6 cloves garlic chopped
  • 2 cans chopped tomatoes including juice
  • 1 teaspoon - 2 tablespoons Cajun Spice Mix
  • 1 teaspoon dried thyme or oregano or marjoram or 2 teaspoons fresh
  • 1 1/2 teaspoons dried basil or 1 tablespoon fresh
  • 1/4 - 1 teaspoon hot pepper sauce e.g. Tabasco
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • [Optional] 2 bay leaves
  • [Optional] 1/4 teaspoon cayenne pepper
  • [Optional] 1 tablespoon Worcestershire sauce
  • [Optional] 1/2 cup dry sherry or 2 tablespoons red wine vinegar
  • [Optional] 1 teaspoon sugar

Instructions
 

  • Sauté onion, capsicum, and celery on medium heat until onion is soft and translucent (~ 3-5 min)
  • Add garlic and cook briefly
  • Add remaining ingredients
  • Cook on medium heat, stirring occasionally, until slightly thickened (~ 10-15 min)
  • Add more water, sherry or tomato juice if sauce seems too thick.
  • Add more salt, pepper, and/or hot pepper sauce to taste.

Notes

Adapted from Kelly (1993) and Passmore (1992)