Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 tb fat (veg/smoked bacon)
1 tb flour, rounded
2 lb onions, finely chopped
3 ea celery stalk, chop fine
1 ea bell pepper, med, chop fine
1 ea lemon, grated rind and pulp
3 ea garlic cloves, minced
2 ea bay leaves
1 salt to taste
1 thyme, dash
1 tabasco, dash
1 worcestershire, few dashes
1 season-all, few dashes

To the hot fat add flour, stirring constantly, to make a scorchy-tasting
roux. Add onions; fry slowly until thoroughly browned and reduced to pulp.
Add rest of ingredients at one time and continue to cook slowly for at
least 30-45 min. This recipe constitutes the Basic Sauce for gumbos, stews,
jambalayas and sauce picuante. If thicker sauce is desired, make the roux
with 2 to 4 Tbsp flour instead of one. THIS SAUCE will be used in Sen.
Ellender's shrimp creole, jambalaya, chicken sauce picuante, courtbouillon
and gumbo. Suggestions: Make lots of sauce and freeze individual use
portions. Source: DIXIE magazine, New Orleans LA Oct 3 1971 Recipe date:
10/03/71

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