Louisiana style creole sauce

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
2 Cloves chopped fresh garlic
¼ cup Diced white onion
¼ cup Diced green bell pepper
½ cup Shrimp or chicken stock
1 can Ground peeled tomatoes with puree; (28 ounce)
½ teaspoon Dry whole oregano
½ teaspoon Ground thyme
½ teaspoon Salt
½ Black pepper
3 dashes Tabasco Sauce; (add more for
; spicier sauce)
3 dashes Worcestershire sauce

Directions

In a saucepan, heat olive oil and saute the chopped garlic and onion over high heat until tender.

Reduce the heat to mediumlow and add the bell pepper, shrimp or chicken stock, tomatoes and remaining seasonings. Simmer the sauce approximately 25 30 minutes until reduced and thickened.

Ladle the sauce lightly over the catfish fillets and garnish with sprigs of thyme. The sauce is also excellent over white or brown rice as a side dish or vegetarian treat.

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