Sen. Ellenders Basic Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
5 tbsp: Fat, veg/smoked bacon
1 tbsp: Flour, rounded
2 lbs: Onions, finely chopped
3 each: Celery stalk, chop fine
1 each: Bell pepper, med, chop fine
1 each: Lemon, grated rind and pulp
3 each: Garlic cloves, minced
2 each: Bay leaves,
Salt to taste,
Thyme, dash
Tabasco, dash
Worcestershire, few dashes
Season-All, few dashes
Directions:
To the hot fat add flour, stirring constantly, to make a
scorchy-tasting roux. Add onions; fry slowly until thoroughly browned
and reduced to pulp. Add rest of ingredients at one time and continue
to cook slowly for at least 30-45 min. This recipe constitutes the
Basic Sauce for gumbos, stews, jambalayas and sauce picuante. If
thicker sauce is desired, make the roux with 2 to 4 Tbsp flour
instead of one. THIS SAUCE will be used in Sen. Ellenders shrimp
creole, jambalaya, chicken sauce picuante, courtbouillon and gumbo.
Suggestions: Make lots of sauce and freeze individual use portions.
Source: DIXIE magazine, New Orleans LA Oct 3 1971 Recipe date:
10/03/71
Source from luhu.jp
scorchy-tasting roux. Add onions; fry slowly until thoroughly browned
and reduced to pulp. Add rest of ingredients at one time and continue
to cook slowly for at least 30-45 min. This recipe constitutes the
Basic Sauce for gumbos, stews, jambalayas and sauce picuante. If
thicker sauce is desired, make the roux with 2 to 4 Tbsp flour
instead of one. THIS SAUCE will be used in Sen. Ellenders shrimp
creole, jambalaya, chicken sauce picuante, courtbouillon and gumbo.
Suggestions: Make lots of sauce and freeze individual use portions.
Source: DIXIE magazine, New Orleans LA Oct 3 1971 Recipe date:
10/03/71
Source from luhu.jp