| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New Orleans | Wildgame, Sauces | 1 | Servings | |
INGREDIENTS
| 5 | tb | Fat (veg/smoked bacon) |
| 1 | tb | Flour, rounded |
| 2 | lb | Onions, finely chopped |
| 3 | Celery stalk, chop fine | |
| 1 | Bell pepper, med, chop fine | |
| 1 | Lemon, grated rind and pulp | |
| 3 | Garlic cloves, minced | |
| 2 | Bay leaves | |
| Salt to taste | ||
| Thyme, dash | ||
| Tabasco, dash | ||
| Worcestershire, few dashes | ||
| Season-All, few dashes |
INSTRUCTIONS
To the hot fat add flour, stirring constantly, to make a scorchy-tasting roux. Add onions; fry slowly until thoroughly browned and reduced to pulp. Add rest of ingredients at one time and continue to cook slowly for at least 30-45 min. This recipe constitutes the Basic Sauce for gumbos, stews, jambalayas and sauce picuante. If thicker sauce is desired, make the roux with 2 to 4 Tbsp flour instead of one. THIS SAUCE will be used in Sen. Ellender's shrimp creole, jambalaya, chicken sauce picuante, courtbouillon and gumbo. Suggestions: Make lots of sauce and freeze individual use portions. Source: DIXIE magazine, New Orleans LA Oct 3 1971 Recipe date: 10/03/71 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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