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
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