Crescent City Grill Creole Sauce

13 ingredients
3 steps

Ingredients

  • 3 tablespoons butter or margarine
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped (about 1 cup)
  • 3 celery ribs, chopped
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 1 tablespoon paprika
  • 1 (28-ounce) can diced tomatoes, undrained
  • 2 cups vegetable juice
  • 2 tablespoons hot sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Directions

  1. 1
    Melt butter in a large skillet over medium heat; add onion, bell pepper, and celery, and saute 5 minutes or until vegetables are tender. Stir in minced garlic and next 3 ingredients, and cook 2 minutes. Stir in tomatoes and next 3 ingredients; reduce heat, and simmer 10 minutes.
  2. 2
    Combine cornstarch and 3 tablespoons cold water, stirring until smooth. Stir into tomato mixture in skillet, and bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat.
  3. 3
    Pasta With Crescent City Grill Creole Sauce: Cook 1 (16-ounce) package linguine in a Dutch oven according to package directions; drain. Return to Dutch oven. Stir in 3 cups Crescent City Creole Sauce, and cook 2 minutes over medium heat or until thoroughly heated.

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