Creole Sauce
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 220
- Total Fat
- 18
- Saturated Fat
- 8
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 34
- Sodium
- 585
Ingredients
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
Cayenne
2 teaspoons Worcestershire sauce
3 cups chicken stock
1/2 cup chopped green onions
6 tablespoons butter, at room temperature
Salt
Directions
- 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.