Louisiana red sauce

1 servings

Ingredients

Quantity Ingredient
¼ cup Butter
1 tablespoon Chili powder
2 Garlic cloves, minced
½ cup Minced onion
½ cup Chopped green pepper
½ cup Chopped celery with leaves
2 Fresh hot peppers, chopped
1 can Crushed Ital. tomatoes (28oz
3 Bay leaves
1½ teaspoon Thyme leaves
¼ teaspoon Black pepper
Salt to taste
Tobasco sauce to taste

Directions

In NONALUMINUM saucepan, melt the butter. Add the chili p[owder and cood over low heat until the chili powder foams, about 2 minutes.

Add the garlic, onion, green pepper, celery, and hot pepers. Saute over med heeat until the vegetables are soft, 4-5 min. Add the tomatoes, bay leaves, thyme and black peppper. Bring to a boil, then simmer for 30 min. to blend flavors. Taste and adjust seasonings.

Serve hot or at room temp. Freezes well. This rich table sauce is a product of Creole influences. It is hot, rich and delicious--esp.

w/fish, chicken and meats. Also excellent on rice. Yield: Approx. 3 cups.

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