Recipes

CREOLE SAUCE
1/2 cup (1 stick) butter
1 1/2. cups green bell pepper, chopped
1 1/2 cups onion, chopped
1 1/2 cups celery, chopped
1 tablespoon garlic, finely chopped
1/4 cup tomato paste
2 tablespoons paprika
1 1/2 teaspoons Italian seasoning
1 1/2 cups chicken stock or water
1 cup tomato juice
1 cup tomatoes, peeled and chopped
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons salt
pinch of black pepper
pinch of cayenne pepper
pinch of white pepper
1 1/2 tablespoons cornstarch
4 tablespoon water
1/4 cup fresh parsley
Melt butter in a large saucepan and cook the bell pepper, onion, celery, and garlic until tender, 5 to 8 minutes. Stir in the tomato paste, paprika, and Italian seasoning and cook an additional 3 minutes. Add 1 1/2 cups chicken stock or water, tomato juice, tomatoes, Worcestershire, salt, black, cayenne and white pepper. Bring the mixture to a boil, then reduce the heat and simmer for 8 to 10 minutes, stirring frequently.

In a small bowl, blend the cornstarch with 4 tablespoons water until smooth. Gradually add the cornstarch to the mixture, stirring constantly, until the sauce thickens. Sprinkle with parsley and serve.