Creole Sauce
| 1/2 cup | unsalted butter | 125 mL |
| 1-1/2 cups | chopped green bell pepper | 375 mL |
| 1-1/2 cups | chopped onion | 375 mL |
| 1-1/2 cups | chopped celery | 375 mL |
| 1 tbsp | finely chopped garlic | 15 mL |
| 1/4 cup | tomato paste | 50 mL |
| 2 tbsp | paprika | 30 mL |
| 1-1/2 tsp | Italian seasoning | 7 mL |
| 1-1/2 cups | chicken stock or water | 375 mL |
| 1 cup | tomato juice | 250 mL |
| 1 cup | peeled and chopped tomatoes | 250 mL |
| 1-1/2 tsp | Worcestershire sauce | 7 mL |
| 1-1/2 tsp | salt | 7 mL |
| 1 pinch | black pepper | 1 pinch |
| 1 pinch | cayenne pepper | 1 pinch |
| 1 pinch | white pepper | 1 pinch |
| 1-1/2 tbsp | cornstarch | 20 mL |
| 4 tbsp | water | 60 mL |
| 1/4 cup | fresh chopped parsley | 50 mL |
In a large saucepan over medium-high heat, melt butter. Add bell pepper, onion, celery, and garlic and cook until tender, about 5 to 8 minutes. Stir in the tomato paste, paprika, and Italian seasoning; cook for 3 minutes. Add chicken stock (or water), tomato juice, tomatoes, Worcestershire, salt, black pepper, cayenne and white pepper. Bring mixture to a boil, then reduce to a simmer, stir frequently, and cook for 20 minutes, until vegetables are soft.
In a small bowl, combine cornstarch with water and mix until smooth. Gradually add the cornstarch to the sauce, stirring constantly, until it thickens; add parsley.
Makes about 6 cups (1.5 L).
Source: www.riceinfo.com c/o Brennan’s Restaurant, New Orleans, LA
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