Creole Sauce

Name: Creole Sauce
Yield: Makes 2 cups approximately
Ingredients: 2 Tbsp. bacon fat or olive oil; 2 Tbsp. bacon fat or olive oil; 2 cloves garlic, minced; 1 medium onion, chopped (½ cup); ½ cup chopped green pepper; 1½ cups canned tomatoes, drained and chopped; ¼ cup dry (white) vermouth or white wine; ¼ cup dry (white) vermouth or white wine; pinch dried thyme (or 2 Tbsp. fresh, chopped); pinch dried thyme (or 2 Tbsp. fresh, chopped); pinch dried basil (optional); crushed dried red pepper, cayenne pepper, or Tabasco sauce to taste (this is not optional— use one of these hot flavorings or you haven’t got a Creole sauce at all); crushed dried red pepper, cayenne pepper, or Tabasco sauce to taste (this is not optional— use one of these hot flavorings or you haven’t got a Creole sauce at all); salt and pepper to taste; salt and pepper to taste; crushed dried red pepper, cayenne pepper, or Tabasco sauce to taste (this is not optional— use one of these hot flavorings or you haven’t got a Creole sauce at all); crushed dried red pepper, cayenne pepper, or Tabasco sauce to taste (this is not optional— use one of these hot flavorings or you haven’t got a Creole sauce at all)

Preparation info

Makes
2 cups
approximately

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Fish, shellfish, ham, and chicken may all benefit from a mingling with this old stand-by of New Orleans (and Charleston) cookery.

Ingredients

2 Tbsp. bacon fat or olive oil
2 cloves garlic, minced
1

Charleston
Sauce
Vegan
Gluten-free
New Orleans

Method

Melt the bacon fat in a heavy skillet. Sauté the garlic, onion, and green pepper, stirring until tender. Add the tomatoes, white vermouth or wine, herbs, and seasonings, and simmer, uncovered, over low heat for about 30 minutes. Stir this thick sauce occasionally to prevent sticking. Add cooked fish or meat (see note) just long enough to heat through