Creole Sauce

from the kitchen of Chef Paul Prudhomme

Makes 2 gallons

ingredients
1/2 pound margarine
1 gallon chopped onions
2 pints chopped celery
2 pints chopped green bell peppers
9 tablespoons Chef Paul Prudhomme's Seafood MagicŪ
6 tablespoons Chef Paul Prudhomme's Meat MagicŪ
6 whole bay leaves
1 tablespoon dry basil
2 teaspoons dry oregano
1 gallon canned, chopped tomatoes in sauce
2 cups chicken stock
4 tablespoons chopped fresh garlic
1/2 cup light brown sugar
2 quarts diced fresh tomatoes
how to prepare

Place a 4 gallon pot over high heat for 4 minutes and add margarine, 2 quarts chopped onions, 1 quart chopped green bell peppers, 1 quart chopped celery, 9 tablespoons Seafood Magic, 6 tablespoons Meat Magic, 6 whole bay leaves, 1 tablespoon dry basil and 2 teaspoons dry oregano.  Cook for 12-14 minutes, stirring and scraping the pan bottom occasionally, until vegetables are golden brown and the sticking is uncontrollable.

Add the canned tomatoes, scrape all browned bits from the bottom of the pot, and cook for 7 minutes.

Add all remaining ingredients, bring to a boil, lower heat and let simmer for 15 minutes, stirring and scraping the pan bottom frequently.

Additional Information/Tips:

1.    Works well with poultry, meat or seafood.

2.    Cut a chicken into 8 pieces, sprinkle with Poultry Magic, brown in hot oil, add Creole Sauce to cover chicken and simmer for 15 minutes or until chicken is cooked.  Serve over rice.  OR

3.    Sauté shrimp in hot butter and Seafood Magic, add Creole Sauce and serve over rice or toss with pasta.

*  The name of the sauce could be "Shrimp Creole" or "Chicken Creole" or "Creole Sauce with Shrimp' or Seafood' or Pork", etc.

Copyright © 1994 by Paul Prudhomme