Tracy's Fish Creole Recipe

• 3 teaspoon butter or possibly ghee
• 1 heaping teaspoon flour
• 1 c. large diced onion
• 1 c. large sliced celery
• 1 c. large diced bell pepper (red or possibly green)
• sliced garlic to taste
• 1 c. red wine
• 1 35-ounce. can san marzano roma tomatoes, peeled
• 2 teaspoon worchestershire sauce
• 1-2 teaspoon warm chipotle sauce
• 2 teaspoon cafe louisianne warm sauce
• 1 teaspoon maya sauce (el yucateca)
• 2 bay leaves
• 1 teaspoon emeril

1. Make a roux with ghee and flour, cook till brown.
2. Add in onion, celery and red pepper, saute/fry till sweated.
3. Add in garlic and saute/fry about 1 more miniute.
4. Add in cayenne, garlic pwdr, pepper, salt and essence.
5. Stir well.
6. Add in wine and deglaze.
7. Simmer till thick.
8. Add in the whole can of tomatoes, chop roughly with spoon, add in sauces and bay leaf.
9. Bring to a boil, then turn down heat and simmer uncovered for about 1/2 hour or possibly more.
10. It doesn

butter, flour, onion, celery, bell pepper, garlic, red wine, roma tomatoes, worchestershire sauce, chipotle sauce, cafe louisianne, maya sauce, bay leaves

Taken from cookeatshare.com/recipes/tracy-s-fish-creole-15292 (may not work)