Arnaud's Creole Sauce | Louisiana Kitchen & Culture

Ingredients

• 2 tablespoons of olive oil
• 1 small white onion, chopped
• 1/2 green pepper stemmed, seeded, de-ribbed and chopped
• 6 stalks celery, chopped
• 1/2 cup finely chopped flat-leaf parsley
• 1 clove garlic, finely chopped
• 2 Cups veal stock
• 1¼ teaspoons granulated chicken bouillon
• 1 Bouquet Garni
• 1 plum tomato, peeled, seeded and diced
• 1½ cups tomato puree
• Kosher or sea salt and freshly ground black pepper
• Tabasco Sauce
• Cayenne pepper