Sen. ellender's basic sauce

1 servings

Ingredients

Quantity Ingredient
5 tablespoons Fat (veg/smoked bacon)
1 tablespoon Flour, rounded
2 pounds Onions, finely chopped
3 eaches Celery stalk, chop fine
1 each Bell pepper, med, chop fine
1 each Lemon, grated rind and pulp
3 eaches Garlic cloves, minced
2 eaches Bay leaves
1 x Salt to taste
1 x Thyme, dash
1 x Tabasco, dash
1 x Worcestershire, few dashes
1 x Season-All, few dashes

Directions

To the hot fat add flour, stirring constantly, to make a scorchy-tasting roux. Add onions; fry slowly until thoroughly browned and reduced to pulp. Add rest of ingredients at one time and continue to cook slowly for at least 30-45 min. This recipe constitutes the Basic Sauce for gumbos, stews, jambalayas and sauce picuante. If thicker sauce is desired, make the roux with 2 to 4 Tbsp flour instead of one. THIS SAUCE will be used in Sen. Ellender's shrimp creole, jambalaya, chicken sauce picuante, courtbouillon and gumbo.

Suggestions: Make lots of sauce and freeze individual use portions.

Source: DIXIE magazine, New Orleans LA Oct 3 1971 Recipe date: 10/03/71

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