Categories: creole, sauce

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 large clove garlic, minced
• 1/4 cup chopped onions, about 1/2 medium onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped yellow or red bell pepper
• 1/2 cup chopped celery
• 1/2 teaspoon paprika
• 1 1/2 teaspoons Creole seasoning
• 1/2 teaspoon dried leaf thyme
• 1/2 teaspoon dried leaf oregano
• 1/2 teaspoon dried leaf basil
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon hot pepper sauce
• 1/4 teaspoon freshly ground pepper
• 1 can (14.5 ounces each) diced tomatoes with juice
• 1 can (approx. 1 2/3 cups) chicken broth
• 4 green onions, sliced, with most of green
• 1 heaping tablespoon tomato paste
• 2 tablespoons butter

Directions

1. Heat butter and oil over medium low heat in a medium saucepan. Add chopped garlic, onions, peppers, and celery.

2. Sauté vegetables for about 2 minutes, until just tender.

3. Meanwhile, combine the paprika, Creole seasoning, thyme, oregano, basil, Worcestershire sauce, hot sauce, and ground pepper in a small cup.

4. Stir tomatoes into the vegetables then add the seasoning mixture. Sauté for 1 minute longer.

5. Add chicken stock and bring to a boil. Stir in the sliced green onions. Continue boiling, uncovered, for 10 minutes. Most of the liquid will cook away.

6. Stir in the tomato paste until blended in. Remove from heat and stir in the 2 tablespoons butter. Serve with fish, seafood, chicken, or other meat.

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