Creole Sauce
from Recipes from The Olde Pink House

This is the classic sauce that most New Orleanians call "red gravy". Creole sauce typically begins with what is commonly referred to as the "trinity" in Cajun cuisine. This trinity consists of onions, celery, and bell peppers. The sauce is the basis for Shrimp Creole, and any occasion that might call for a spicy red Creole sauce. Rice and beans are often served with Creole sauce, though it can also be poured over grilled chicken, sausages, and fish, and is a popular condiment on fish or shrimp sandwiches called "po' boys."

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 clove garlic, minced
2 Tbsp. bacon drippings
1 16-oz. can stewed tomatoes
1 Tbsp. sugar
1 Tbsp. cornstarch
1 tsp. paprika
1/2 tsp. salt
Dash of dried thyme
Dash of cayenne pepper

Saute the chopped onion, green peppers, celery and minced garlic in bacon drippings. Add the tomaotes, sugar, cornstarch and seasonings. Simmer, uncovered, over low heat for 20 minutes, or until the mixture has thickened and reduced. Stir occassionally to prevent sticking. Serve with chicken or shrimp.

Makes 2 1/2 - 3 cups