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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
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Creole sauce
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Difficulty Level: hard
Recipe Id: SAUCE102

Creole Sauce

  • ½ cup diced green pepper
  • ½ cup diced onion
  • ½ cup diced celery
  • 1 tblsp. Basil
  • 1 tblsp. Oregano
  • 1 tblsp. Thyme
  • 1 tsp. black pepper
  • 1 tsp. white pepper
  • ½ tsp. Cayenne pepper
  • 2 tblsp. Chopped garlic
  • 1 tsp. gumbo file

1. Sauté above ingredients in 2 tblsp. olive oil until onion is slightly translucent. Add ¼ cup white wine and reduce by ½.

2. Add Creole Seasonings:

  • 1 tblsp. Basil
  • 1 tblsp. Oregano
  • 1 tblsp. Thyme
  • 1 tsp. black pepper
  • 1 tsp. white pepper
  • ½ tsp. Cayenne pepper
  • 2 tblsp. Chopped garlic
  • 1 tsp. gumbo file

3. Sauté for 1 minute and add :

  • 1 ½ cups Tomato Concasse (peeled, deseeded, and chopped tomatoes)
  • ½ cup of tomato puree
  • 1 cup Chicken Stock

4. Add Brown Sugar, Salt, and TABASCO Pepper Sauce to taste. Reduce sauce by 1/3.


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