| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Seafood, Grains | Dujour05 | 1 | Servings | |
INGREDIENTS
| 1 | Clove garlic, chopped | |
| 1/4 | c | Corn |
| 1 | Red pepper, large dice | |
| 1 | Green pepper, large dice | |
| 2 | Celery sticks, large dice | |
| 1 | Onion, large dice | |
| 1/2 | c | Okra, large slice |
| 1 | gl | Vegetable stock, recipe |
| follows | ||
| 1/4 | c | Brown roux |
| 1/2 | Whole peeled plum tomatoes | |
| 8 ounce | ||
| 2 | T | Thyme, sage rosemary |
| 2 | T | Seafood spice |
| 2 | T | Sassafrass leaves |
| Lemon juice, to taste | ||
| 1 1/2 | T | Chile paste |
| Salt and pepper, to taste | ||
| 2 | T | Vegetable oil |
| 1/4 | c | Okra, sliced |
| 1/4 | c | Tomatoes, skinned seeded |
| diced | ||
| 1/4 | c | Corn |
| 1/4 | c | Spaghetti squash |
| 1 | Red pepper, diced | |
| 1 | Green pepper, diced | |
| 1 | oz | Thyme, chopped |
| 1 | oz | Sage, chopped |
| 1 | oz | Rosemary, chopped |
| Salt and pepper, to taste | ||
| 3 | Carrots, large dice | |
| 2 | Stalks celery, large dice | |
| 2 | c | Mushroom stems |
| 2 | Bay leaves | |
| 1 1/2 | Onion, large dice | |
| 1/2 | Parsley stems | |
| 1 | gl | Water |
INSTRUCTIONS
Creole Sauce: In a large soup pot, sweat all your vegetables except for your tomatoes for about 5 to 7 minutes, add your liquid and bring to a simmer. When it begins to boil take a little liquid out and place it in a bowl and slowly stir in your roux, then slowly add that back to the simmering liquid. Let simmer for 15 minutes, add your tomatoes, herbs, seasonings, lemon juice and chili paste. Simmer 10 minutes or until desired taste. In a blender puree everything (be careful not to put too much in at one time to prevent from burning yourself). Garnish: In a large pot, heat oil, sweat all of your vegetables for 2 to 3 minutes. Add your creole sauce, bring to a simmer and let simmer for five minutes. Add your herbs and let simmer for another 2 to 3 minutes. Vegetable Stock: In a large stock pot, over high heat, place all ingredients and bring to a boil. Reduce heat and simmer stock for 45 minutes. Strain the liquid and set aside. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9259 - MARVIN WOODS Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1293
Calories From Fat: 394
Total Fat: 45g
Cholesterol: 37.3mg
Sodium: 1098.7mg
Potassium: 4843.9mg
Carbohydrates: 201.4g
Fiber: 44.5g
Sugar: 66.2g
Protein: 40.4g