4 to 6 servings

How to Make It

Step 1

Sauté celery, onion, and apple in butter in a large Dutch oven over medium heat until onion is golden brown. Stir in flour.

Step 2

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.

Step 3

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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