This is a wonderful Creole sauce you can adjust to your own tastes. If you are cooking fish or shrimp use shrimp stock, chicken or eggs use chicken stock. For brunch poach eggs on top, rather like Mexicos's Huevos Rancheros.
prep time30 Min
cook time30 Min
yellow onion, julienned
green bell pepper, julienned
red bell pepper, julienned
14 1/2 oz diced tomatoes
cloves garlic, minced
shrimp or chicken stock
green onions, thinly sliced
hot sauce to taste
How To Make
Heat the oil over medium heat, add the onions, peppers and celery, sautéing until slightly wilted.
Add the Garlic and Tomatoes and cook for about 1-2 minutes.
Combine the salt, black pepper, thyme, cayenne pepper and white pepper in a small bowl. Stir to combine.
Add 1/2 teaspoon to the vegetable mixture and stir.
Cover with stock of choice (shrimp for seafood, chicken for poultry) by 1/2 inch, add Bay Leaves and stir.
In a small bowl combine cornstarch and water-whisk until smooth, set aside.
Reduce heat and simmer for 20 minutes, stirring often.
Taste and add additional seasoning blend if desired.
Stir in the Worcestershire sauce, parsley and green onions.
Bring sauce up to a gentle boil and add the cornstarch slurry, a little at a time. You want your sauce tight but not watery.
Remove bay leaves.
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