Creole Sauce

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  • Yield: 4 to 6 servings
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2 tablespoons olive oil

1 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped green bell peppers

Freshly ground black pepper

2 tablespoons chopped garlic

2 cups peeled, seeded and chopped Italian plum tomatoes

1/4 cup chopped basil leaves

1 tablespoon chopped fresh oregano leaves

2 teaspoons chopped fresh thyme leaves


2 teaspoons Worcestershire sauce

3 cups chicken stock

1/2 cup chopped green onions

6 tablespoons butter, at room temperature



  1. In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in the butter. Serve warm.

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