Creole Sauce

Oxmoor House
about 2 1/2 cups


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2 large onions, chopped
1 large green pepper, chopped
2 cloves garlic, minced
2 bay leaves
2 tablespoons chopped fresh parsley
Dash of ground thyme
1 tablespoon shortening
1 tablespoon all-purpose flour
1 (14 1/2-ounce) can tomatoes, undrained and chopped


Sauté first 6 ingredients in shortening in a large skillet until vegetables are tender. Stir in flour; cook over medium heat 2 to 3 minutes. Add tomatoes; cook 10 minutes over medium heat, stirring occasionally. Remove and discard bay leaves.

Created date

February 2010