Crescent City Grill Creole Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
Toss this with your favorite pasta or use as a topping for grilled shrimp, chicken, or vegetables. For an extra touch of richness, Robert adds 1/4 cup of whipping cream. Ingredients:
3 tablespoons butter or margarine |
1 medium onion, chopped |
1 green bell pepper, chopped (about 1 cup) |
3 celery ribs, chopped |
4 garlic cloves, minced |
1 bay leaf |
2 tablespoons crescent city grill creole seasoning (see recipe) |
1 tablespoon paprika |
1 (28-ounce) can diced tomatoes, undrained |
2 cups vegetable juice |
2 tablespoons hot sauce |
1 tablespoon worcestershire sauce |
2 tablespoons cornstarch |
3 tablespoons cold water |
Directions:
1. Melt butter in a large skillet over medium heat; add onion, bell pepper, and celery, and sauté 5 minutes or until vegetables are tender. Stir in minced garlic and next 3 ingredients, and cook 2 minutes. Stir in tomatoes and next 3 ingredients; reduce heat, and simmer 10 minutes.
2. Combine cornstarch and 3 tablespoons cold water, stirring until smooth. Stir into tomato mixture in skillet, and bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat.
3. Pasta With Crescent City Grill Creole Sauce: Cook 1 (16-ounce) package linguine in a Dutch oven according to package directions; drain. Return to Dutch oven. Stir in 3 cups Crescent City Creole Sauce, and cook 2 minutes over medium heat or until thoroughly heated.
|
|