Creole Sauce

By Tufgrlz

Freezes great! Freeze without shrimp.

Ingredients

• 2 lbs. Shrimp or Chicken
• 4 tomatoes or 16 oz can with liquid
• 1 green pepper
• 2 stalks of celery
• 1/4 cup Veggie oil
• 1/4 cup flour
• 2 cups onion, chopped
• 3 cloves of garlic
• 1/2 tsp black pepper
• Zest of 1 lemon
• 1 T fresh thyme (1/2 tsp dried)
• 3 cups shrimp or chicken stock (hot)
• 1 can tomato sauce (8 oz)
• 2 bay leaves
• 1 T poultry or seafood magic
• 1 tsp liquid crab (optional) OR Old Bay

Details

Servings 6

Preparation

Step 1

Chop green pepper, celery and tomatoes.

Heat saucepan and make a roux with oil and flour (reddish-brown color). Add onions and saute until soft. Add green pepper and celery (cayenne pepper optional). Cook 5 minutes.

Add tomatoes, garlic, lemon zest, pepper, stock, bay leaves and thyme. Simmer 40 minutes and season to taste.

For Shrimp Creole, substitue shrimp stock for chicken stock. Add shrimp at end and cook just until done. Serve with rice and garnish with parsley and green onions.