Creole Sauce

• 1/4 lb. beef fat
• 1/2 lb. celery, sliced
• 1/2 lb. onion, sliced
• 3/4 Tbsp. garlic salt
• 3/4 c. granulated sugar
• 1/2 Tbsp. black pepper
• 1/2 Tbsp. thyme
• 3/4 Tbsp. salt
• 1 (10 oz.) can tomato puree
• 1/2 lb. green peppers, sliced
• 1 1/2 c. fish broth
• 1/4 c. cornstarch
• 1/4 pt. red Burgundy
• 1/4 Tbsp. Tabasco sauce
• 1/2 lb. cooked cod
• 1/2 lb. shrimp

1. Melt fat.
2. Add celery and onions.
3. Saute on medium heat for 5 minutes.
4. Add seasonings and mix.
5. Add tomatoes and green peppers and fish broth.
6. Bring to a boil.
7. Dissolve cornstarch and wine until smooth.
8. Add to ingredients and bring to boil.
9. Add Tabasco sauce and simmer 20 minutes.
10. Add cod and shrimp to ingredients. Cook until hot.
11. Yields 1 1/2 gallons.

beef fat, celery, onion, garlic salt, sugar, black pepper, thyme, salt, tomato puree, green peppers, fish broth, cornstarch, red burgundy, tabasco sauce, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480121 (may not work)