Sarah's in the Kitchen!

Today I made an amazingly delicious Creole Sauce! It was suggested to me that I post it so others can enjoy this authentic dish. It's a very time-consuming recipe to make, but for two gallons of sauce, it's pretty much worth it. There's plenty to spare, and plenty to share.

1 large (softball size) sweet onion, small dice

1 large red onion, small dice

1 green bell pepper, small dice

1 red bell pepper, small dice

1 yellow bell pepper, small dice

2 poblano peppers, small dice

6 ribs celery, small dice

6 cloves garlic, minced

*****

2 quarts chicken stock

6 cups crushed tomatoes

18 oz tomato paste

1 quart ketchup

1/2 teaspoon white pepper

1/2 teaspoon black pepper

2 tablespoons Tony Chachere's seasoning

3 tablespoons Tiger Sauce

6 cloves roasted garlic

1/2 teaspoon white sugar

1/2 teaspoon brown sugar

1/2 teaspoon light corn syrup

1 teaspoon molasses

1 teaspoon Tabasco sauce

2 tablespoons Worcestershire sauce

1 teaspoon salt

1-1/2 teaspoons dried thyme

2 bay leaves

1/4 cup freash squeezed lemon juice

******

Sweat the onion, celery, bell peppers, poblano peppers and garlic in a mixture of 2 tablespoons of olive oil and 2 tablespoons of butter... in a large (8 qt.) covered pot until tender, about 15 minutes.

Add all of the remaining ingredients. Bring to a boil and then reduce heat to simmer. Simmer for about 30 minutes.

If you want to make this all at once, add 3 pounds of medium shrimp, peeled and deveined, and simmer about 15 minutes. You could add chicken instead of shrimp.

To serve, heap about one cup of rice in the center of a bowl or plate and ladle sauce around it.

I usually separate the batch into portions for freezing or giving away.