Cajun creole sauce

100 Servings

Ingredients

Quantity Ingredient
1 cup WATER
1 teaspoon GARLIC DEHY GRA
1½ pounds CELERY FRESH
14⅓ pounds TOMATOES # 10 CAN
1½ pounds ONIONS DRY
1½ pounds PEPPER SWT GRN FRESH
1 cup FLOUR GEN PURPOSE 10LB
¼ cup SUGAR; GRANULATED 10 LB
½ cup SHORTENING; 3LB
1⅓ tablespoon PEPPER BLACK 1 LB CN
2⅔ tablespoon PEPPER RED GROUND
2⅔ tablespoon BASIL SWEET GROUND
2⅔ tablespoon OREGANO GROUND
2 tablespoons WORCESTERSHIRE SAUCE
1 tablespoon PAPRIKA GROUND
1⅔ tablespoon SALT TABLE 5LB

Directions

1. SAUTE ONIONS, PEPPERS, AND CELERY IN SHORTENING OR SALAD OIL 10 MINUTES OR UNTIL TENDER.

2. ADD TOMATOES, SALT, PEPPER, SUGAR, AND WORCESTERSHIRE SAUCE TO VEGETABLES

BRING TO A BOIL; REDUCE HEAT; COVER; SIMMER 10 MINUTES.

3. BLEND FLOUR AND WATER TO MAKE A SMOOTH PASTE; ADD TO SAUCE. STIR TO COMBINE. SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.

NOTE: 1. IN STEP 1: 1 LB 11 OZ DRY ONIONS A.P. WIIL YIELD 1 LB 8 OZ CHOPPED

ONIONS; 1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED PEPPERS; 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ CHOPPED CELERY.

2. IN STEP 1, 3⅓ OZ (1 CUP) DEHYDRATED ONIONS AND 4 OZ (3 CUPS) DEHYDRATED GREEN PEPPERS(SEE RECIPE NO. A-11) OR 1 LB 8 OZ (4 ½ CUPS) FROZEN, DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

Recipe Number: O00502

SERVING SIZE: ⅓ CP (2

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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