Creole Sauce, a Louisiana recipe from Gourmetpedia

Ingredients

• - 1 kg (2 1/4 lb.) chicken or shrimp
• - 60 ml (1/4 cup) vegetable oil
• - 60 ml (1/4 cup) flour
• - 500 ml (2 cups) chopped onion
• - 1 green pepper, chopped
• - 2 stalks of celery, chopped
• - 500 ml (2 cups) hot chicken or shrimp stock
• - 3 cloves of garlic, chopped
• - 4 tomatoes, peeled
• - 1 can of tomato sauce
• - 1 tbsp. shrimp or chicken concentrate
• - 1/2 tsp. thyme
• - 2 bay leaves
• - 1/2 tsp. black pepper
• - Zest of 1 lemon
• - A pinch of filé Powder or Sassafras powder or a little cornstarch
• - Cayenne (optional)