Creole Sauce Base

 

 

4 Tbsp unsalted butter or margarine

1 c chopped onion

1 tsp minced garlic

1 c chopped celery

1 c green pepper

1 c Italian tomatoes

3 Tbsp tomato paste

1 1/2 c Shrimp broth  (clam juice can substitute)

1/2 tsp cayenne pepper

1/2 tsp ground white pepper

1/2 tsp paprika (spanish)

1/2 tsp thyme leaves

2 bay leaves

1/2 tsp oregano leaves

1 Tbsp honey

1/2 tsp Tabasco sauce

Salt to taste

 

 

     Melt butter in saucepan.  Add onion, garlic, celery, and pepper.  Cook and

stir for 5 min. over medium heat.  Add tomatoes, paste, and broth.  Stir well,

add remaining ingredients and bring to a boil ,lower heat and simmer for about

20 minutes, stirring now and then.  Can be stored in frig or freezer.

 

yields 3 cups

 

A Suggestion to Complete The Meal:

Saute 2 pounds shrimp in 2 Tbsp unsalted butter or margarine  for about 1 min.

 Put in creole base and cook until shrimp turn pink.  Serve over converted rice.