Recipe for Creole Sauce 2


1/4 lb bacon, chopped
1 medium onion, chopped
3 each celery, rubs, chopped
1 each clove garlic, crushed
1 each bell pepper, chopped
8 oz clam juice
1 cup chicken broth
16 lb tomato puree
1 tablespoon parsley, finely chopped
1 tablespoon freeze-dried chives
1 each bay leaf
1 teaspoon brown sugar
1/2 teaspoon black pepper
1 teaspoon tabasco
1 teaspoon lemon juice
1 ds worcestershire sauce


Fry bacon in a heavy pot. Add onion, garlic, celery and bell pepper and cook until onion is translucent. Add remaining ingredients, bring to a boil, lower heat and simmer uncovered, stirring occasionally, until sauce is thickened, 30 to 45 minutes.

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