- 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
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.
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.
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.