|Nutritional Guidelines (per serving)|
|Servings: 3 Cups (serves 12)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Use this flavorful sauce as a base for fried green tomatoes or eggplant, or serve it as a sauce with seafood and rice or pasta.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 1 clove garlic (minced)
- 1/2 cup green or red bell pepper (chopped)
- 1/2 cup celery (chopped)
- 1 teaspoon Creole seasoning
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon ground paprika
- 1 teaspoon Worcestershire sauce
- dash ground black pepper
- 1/4 teaspoon salt
- 1 can (14.5 ounces) tomatoes with juice (diced)
- 1 tablespoon tomato paste
- 1/2 cup chicken broth
Heat the 1 tablespoon butter and 1 tablespoon of oil in a medium saucepan. Add the chopped onion, garlic, chopped celery and bell pepper; sauté until tender.
Stir in 1 teaspoon Creole seasoning, the thyme and paprika, dash of pepper, 1/4 teaspoon salt, tomatoes, tomato paste, and chicken broth. Simmer over low heat for about 10 minutes.
Taste and adjust seasoning.
Serve with fried green tomatoes or eggplant, or use with shrimp or other seafood.
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