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Louisiana red sauce

Yield: 1 Servings

Ingredients:

• 1/4 c Butter
• 1 tb Chili powder
• 2 Garlic cloves minced
• 1/2 c Minced onion
• 1/2 c Chopped green pepper
• 1/2 c Chopped celery with leaves
• 2 Fresh hot peppers chopped
• 1 cn Crushed Ital. tomatoes (28oz
• 3 Bay leaves
• 1 1/2 ts Thyme leaves
• 1/4 ts Black pepper

Instructions:

Salt to taste Tobasco sauce to taste In NONALUMINUM saucepan melt the butter. Add the chili p[owder and cood over low heat until the chili powder foams about 2 minutes. Add the garlic onion green pepper celery and hot pepers. Saute over med heeat until the vegetables are soft 4-5 min. Add the tomatoes bay leaves thyme and black peppper. Bring to a boil then simmer for 30 min. to blend flavors. Taste and adjust seasonings. Serve hot or at room temp. Freezes well. This rich table sauce is a product of Creole influences. It is hot rich and delicious--esp. w/fish chicken and meats. Also excellent on rice. Yield: Approx. 3 cups.

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