Creole Sauce

• 1/4 c. olive oil
• 1/2 c. onion, chopped
• 1/3 c. green pepper, chopped
• 1/2 c. celery, diced
• 1 clove garlic, minced
• 1 (1 lb.) can plum tomatoes, chopped
• 1/2 c. tomato puree
• 1 small bay leaf
• 1/2 tsp. thyme
• 1/2 tsp. salt
• 1/4 tsp. pepper
• sugar (if needed)
• shrimp, scallops or any seafood item

1. Heat oil in saucepan.
2. Add onion, green pepper, celery and garlic and saute over medium heat until tender; do not brown.
3. Add tomatoes, tomato puree, bay leaf, thyme, salt and pepper.
4. Bring to a boil; reduce heat and simmer, covered, for 1 1/2 hours.
5. Taste for seasoning.
6. May need some sugar to cut acidity of tomato products.
7. Add shrimp, scallops or any other seafood item.

olive oil, onion, green pepper, celery, clove garlic, tomatoes, tomato puree, bay leaf, thyme, salt, pepper, sugar, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=870 (may not work)