Sauté celery, onion, and apple in butter in a large Dutch oven over medium heat until onion is golden brown. Stir in flour.
Combine water and bouquet sauce; gradually add to sautéed mixture, blending until smooth. Add next 6 ingredients, mixing well. Bring mixture to a boil; reduce heat. Cover and simmer 30 minutes or until mixture is thickened and bubbly.
Serve over hot cooked rice with the following condiments: (about 3/4 cup each) chutney, flaked coconut, chopped hard-cooked egg, crumbled cooked bacon, and salted peanuts.
Oxmoor House Homestyle Recipes
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.