Creole Sauce (Sauce Piquante) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2/3 cup(s) vegetable oil |
1/2 cup(s) flour |
1 3/4 cup(s) thinly sliced scallions |
1/3 cup(s) chopped celery |
1 cup(s) chopped onion |
1/2 cup(s) chopped green pepper |
4 teaspoon(s) minced garlic |
3 tablespoon(s) minced fresh parsley |
1 14 1/2-ounce can(s) whole peeled tomatoes, drained |
1 8-ounce can(s) tomato sauce |
1 tablespoon(s) minced chives |
1/4 cup(s) dry red wine |
4 bay leaves, crushed |
6 whole allspice |
2 whole cloves |
2 teaspoon(s) salt |
3/4 teaspoon(s) freshly ground black pepper |
1/2 teaspoon(s) cayenne pepper |
1/4 teaspoon(s) chili powder |
1/4 teaspoon(s) mace |
1/4 teaspoon(s) dried basil |
1/2 teaspoon(s) dried thyme |
4 teaspoon(s) lemon juice |
1 1/2 cup(s) water |
Directions:
1. In a heavy 6- or 8-quart pot or Dutch oven, heat the oil and gradually add the flour, stirring constantly. Cook over low heat, stirring constantly, until the roux becomes the color of rich peanut butter. Do not leave unattended, as the roux can easily burn.
2. Remove the brown roux from the heat and add the scallions, celery, onion, green pepper, garlic and parsley. Mix well and return to low heat. Cook, stirring constantly, until the vegetables begin to brown. Mix in the tomatoes, tomato sauce, chives, wine, seasonings and lemon juice.
3. Increase the heat and bring to a boil, stirring constantly to prevent any solids from sticking to the bottom. Add the water and stir well. Reduce the heat and simmer 30 minutes, until thickened. Serve with shrimp or sautéed fish and boiled rice.
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