2 Tbsp. Olive Oil
1 Medium Onion, Julienned
2 Stalks Celery, Julienned
1 small Bell Pepper, Julienned
1 Tablespoon Garlic, minced
1 Can Diced Tomatoes (14 1/2 oz.) or Same amount Fresh from the Garden
Stock to cover, about 2 cups
2 Bay leaves (Preferably fresh)
Salt, Black Pepper, Thyme (dried), Cayenne, White Pepper all To Taste
1 Tbsp. Worcestershire Sauce
Hot Sauce, To Taste (I use Crystal Hot Sauce)
2 Tbsp. Flat Leaf Parsley, Chopped
3 Thinly sliced Green Onions
Corn Starch Slurry (2 Tbsp. Corn starch/2 Tbsp Water) or Dark Roux
depending on the dish.
**Note** If you don't want to use a thickening agent, simply reduce the sauce until it is the correct consistency.
Heat the oil over medium heat, add the trinity and saute until slightly wilted. Add the Garlic and Tomatoes and cook for about 1-2 minutes. Cover with the stock by 1/2 inch, add bay leaves and a small amount of seasoning, bring to a boil; lower to a simmer. If using roux, add at this point. Not too much, maybe 1-2 Tablespoons. If it gets too thick, add a little more stock or water. It should be loose but not too watery. Simmer about 20 minutes. Add the seasonings and Hot sauce to taste. Add the worcestershire sauce, parsley and green onions. If using the slurry, Bring to a boil then add the slurry, a little at a time until it is the right consistency. It should be tight, but not watery. Not too thick, not too thin. Remove the Bay leaves.
**a variety of uses for Creole Sauce **