| 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
A Message from our Provider:
“Don’t miss life’s best. Find God.”