Creole Sauce
- 4 slices lean, smoky bacon, cut crosswise into strips ½ inch wide
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, cored, seeded, and finely diced
- ½ small red bell pepper, cored, seeded, and finely diced
- 3 medium celery ribs, finely diced
- 2 large garlic cloves, finely chopped
- ½ pickled jalapeño, stemmed, seeded, and finely chopped
- One 28-ounce can tomatoes in purée
- 1¼ cups tomato juice
- 2 tablespoons sugar
- ½ chicken bouillon cube
- 1 teaspoon dried minced garlic
- ½ teaspoon dried leaf oregano, crumbled
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground hot red pepper (cayenne), or to taste
- 5 tablespoons butter
Instructions:
This recipe is integral to the Bronzed Shrimp Creole and should be made a day ahead of time.
- Cook the bacon in a large, heavy nonreactive saucepan over moderate heat, stirring often, for about 10 minutes or until crisp.
- Add the onion, green and red bell peppers, celery, chopped garlic, and jalapeño; reduce the heat to moderately low and cook, stirring often, for 8 to 10 minutes or until the vegetables are limp. Add all remaining ingredients except the butter, adjust the heat so the mixture bubbles gently, cover, and simmer for 40 to 45 minutes or until the sauce is thick and the flavors have mellowed.
- Add the butter and when it melts, stir well to combine. Taste for salt and cayenne and adjust as needed. The sauce is now ready to use.