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Crescent City Grill Creole Sauce

Prep time 15 mins
Cook time 25 mins
Yield Makes 8 cups
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

How to Make It

  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.