Creole Sauce Recipe | Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole Cuisine

Ingredients

• 2 Tbsp Olive Oil
• 1 Medium Onion, Julienned
• 2 Stalks Celery, Julienned
• 1 small Bell Pepper, Julienned
• 1 Tbsp Garlic, minced
• 1 Can Diced Tomatoes (14 1/2 oz.) or Same amount Fresh from the Garden
• Stock to cover, about 2 cups
• 2 Fresh Bay leaves
• Salt, Black Pepper, Thyme (dried), Cayenne, White Pepper all To Taste
• 1 Tbsp Worcestershire Sauce
• Hot Sauce, To Taste (I use Crystal Hot Sauce)
• 2 Tbsp Flat Leaf Parsley, Chopped
• 3 Thinly sliced Green Onions
• Corn Starch Slurry (2 Tbsp. Corn starch/2 Tbsp Water) or Dark Roux