The Flat Possum Gazette    

Test Kitchen

Courtesy of the Road-Kill Press

= Creole Sauce =

4 tablespoons butter
1/2 Cup yellow onion, diced
1 green bell pepper, sliced or diced
1/2 Cup celery, sliced
1 (at least), maybe up to 4 cloves garlic, minced
2 pounds tomatoes, diced (I use canned whole tomatoes)
1 Cup chicken stock (I make it from scratch and freeze it)
2 green onions, chopped
4 cups tomato sauce (canned)
1/2 teaspon cayenne pepper
1 or 2 Bay leaves
1 teaspoon sugar
1 teaspoon gumbo file
1/2 teaspoon Tabasco (or more if you are feeling wild and crazy)

Addendum:  I also try to sneak in some minced Jalapeno pepper wherever possible, but some people have tender tastebuds, so do whatever grabs you.

Melt butter in a large skillet and lightly saute diced onions, bell pepper and celery. 

Add garlic and green onions, then transfer to a heavy 3 or 4 quart pot. 

Add tomato sauce, diced tomatoes and chicken stock. 

Bring to a boil while stirring constantly to avoid scorching. 

Add rest of ingredients and reduce heat to simmering, stirring often.  Simmer 20 to 25 minutes or until flavors are well blended. 

This makes about 2 quarts. This sauce will go on meatloaf, rice, sauteed chicken breasts, catfish fillets or just about anything you can think of.

Frank Potter