Creole Celery Sauce

Oxmoor House
2 cups


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1 medium-size green pepper, chopped
1/3 cup grated carrot
1 tablespoon minced onion
3 tablespoons bacon drippings
2 tablespoons all-purpose flour
3/4 cup chicken broth
1/2 cup tomato soup, undiluted
1 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper


Sauté green pepper, carrot, and onion in bacon drippings until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and tomato soup; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining ingredients.

Created date

February 2010