Ingredients
Creole Sauce:
1 clove garlic, chopped
1/4 cup corn
1 red pepper, large dice
1 green pepper, large dice
2 celery sticks, large dice
1 onion, large dice
1/2 cup okra, large slice
1 gallon vegetable stock, recipe follows
1/4 cup brown roux
1/2 (8-ounce) can whole peeled plum tomatoes
2 tablespoons each thyme, sage, rosemary
2 tablespoons seafood spice
2 tablespoons sassafrass leaves
Lemon juice, to taste
1 1/2 tablespoons chile paste
Salt and pepper, to taste
Garnish:
2 tablespoons vegetable oil
1/4 cup okra, sliced
1/4 cup tomatoes, skinned, seeded, diced
1/4 cup corn
1/4 cup spaghetti squash
1 red pepper, diced
1 green pepper, diced
1 ounce thyme, chopped
1 ounce sage, chopped
1 ounce rosemary, chopped
Salt and pepper, to taste
Vegetable Stock:
3 carrots, large dice
2 stalks celery, large dice
2 cups mushroom stems
2 bay leaves
1 1/2 onion, large dice
1/2 bunch parsley stems
1 gallon water
Directions
- Creole Sauce: In a large soup pot, sweat all your vegetables except for your tomatoes for about 5 to 7 minutes, add your liquid and bring to a simmer. When it begins to boil take a little liquid out and place it in a bowl and slowly stir in your roux, then slowly add that back to the simmering liquid. Let simmer for 15 minutes, add your tomatoes, herbs, seasonings, lemon juice and chili paste. Simmer 10 minutes or until desired taste. In a blender puree everything (be careful not to put too much in at one time to prevent from burning yourself).
- Garnish: In a large pot, heat oil, sweat all of your vegetables for 2 to 3 minutes. Add your creole sauce, bring to a simmer and let simmer for five minutes. Add your herbs and let simmer for another 2 to 3 minutes.
Vegetable Stock:
- In a large stock pot, over high heat, place all ingredients and bring to a boil. Reduce heat and simmer stock for 45 minutes. Strain the liquid and set aside.