Louisiana Creole Sauce
|Vegetable oil||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped pimiento stuffed olives||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Chopped canned tomatoes||1 Cup (16 tbs)|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Tomato paste||1⁄2 Cup (8 tbs)|
|Dried thyme leaves||1⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Red pepper sauce||1⁄8 Teaspoon|
|Bay leaf||1⁄2 Small|
1. Heat oil in 2-quart saucepan over medium heat; add onion, celery, green pepper, olives and garlic. Cook until onion is golden, about 5 minutes. Add remaining ingredients; cook, stirring occasionally, until mixture boils.
2. Reduce heat; cover and simnner until sauce is slightly thick, about 10 minutes. Remove bay leaf before serving.