I love this Creole Sauce, and I use it often. I love heat, and this makes a savory, spicy addition to any dish, whether you are making blackened chicken with rice or a savory Shrimp and Grits recipe. I usually make a big batch when I make Shrimp and Grits and there is enough left to freeze 4 or 5 pint size containers. This freezes really well and makes weeknight meals really easy. My husband also loves it on fried eggs for breakfast!
2 tbsp. olive oil
2 onions, diced
2 green bell peppers, diced
1 jalapeno, seeded and diced
5 ribs of celery, diced
2 cloves garlic, minced
1 bunch green onions, sliced
1 quart carton chicken broth (32 oz.)
1 can crushed tomatoes (28 oz.)
½ tsp. each of: cayenne pepper, paprika, salt, garlic powder, oregano, crushed red pepper
¼ tsp. black pepper
2 tbsp. butter
Over medium heat, add olive oil to large pot and sauté onions, bell peppers, jalapeno, celery, garlic and green onions, for approximately 5 minutes, or until starting to soften. Add chicken broth, tomatoes and spices and bring to a simmer. Let simmer approximately 20 minutes until vegetables are soft and spices are blended. Remove from heat and whisk in butter. Serve over shrimp and grits, blackened chicken or something delicious.