Who doesn’t like Creole cuisine? I so enjoy the French foundations kicked up a notch with fresh spices. Here is one of my favorite recipes:
Tomato Sauce
1 large onion, chopped
2 tbsp. olive oil
3 garlic cloves, minced
1 large can of whole tomatoes with juice
1 cup red wine
1 tbsp. sugar
1 tsp. dried hot pepper flakes
2 tsp. dried oregano
1 bay leaf
Sauté onion in oil over moderate heat until softened. Add garlic and cook for a minute. Add remaining ingredients and simmer for 45 minutes. Discard bay leaf and puree in a food processor.
Creole seasoning
2 bay leaves
1 tsp. Paprika
¾ tsp. dried basil
¾ tsp. dried thyme
¾ tsp. salt
½ tsp. black pepper
½ tsp. cayenne
½ tsp. dried oregano
Stir all ingredients together.
Etufee
1 celery rib, chopped
½ green pepper, chopped
½ red pepper, chopped
1 jalapeno or to taste, seeded and chopped
2 tbsp. olive oil
2 garlic cloves, minced
1 large can whole tomatoes, drained and chopped
1 ½ lbs. shrimp, shelled and deveined
In a large and heavy saucepan sauté onion and peppers in oil until softened. Add seasoning and cook, stirring, a minute. Add tomatoes and 2 cups tomato sauce and simmer, stirring occasionally, 30 minutes. Discard bay leaves and add shrimp. Simmer 3 minutes or until shrimp is cooked through.