Cajun Creole Sauce Recipe

• 1 c. WATER
• 1 tsp GARLIC DEHY GRA
• 1 1/2 lb CELERY FRESH
• 14 1/3 lb TOMATOES # 10 CAN
• 1 1/2 lb ONIONS DRY
• 1 1/2 lb PEPPER SWT GRN FRESH
• 1 c. FLOUR GEN PURPOSE 10LB
• 1/4 c. SUGAR, GRANULATED 10 LB
• 1/2 c. SHORTENING, 3LB
• 1 1/3 Tbsp. PEPPER BLACK 1 LB CN
• 2 2/3 Tbsp. PEPPER RED Grnd
• 2 2/3 Tbsp. BASIL SWEET Grnd
• 2 2/3 Tbsp. OREGANO Grnd
• 2 Tbsp. WORCESTERSHIRE SAUCE
• 1 Tbsp. PAPRIKA Grnd
• 1 2/3 Tbsp. SALT TABLE 5LB

1. 1.
2. Saute/fry ONIONS, PEPPERS, AND CELERY IN SHORTENING Or possibly SALAD OIL 10 Min Or possibly Till TENDER.
3. 2.
4. Add in TOMATOES, SALT, PEPPER, SUGAR, AND WORCESTERSHIRE SAUCE TO VEGETABLESBRING TO A BOIL; REDUCE HEAT; COVER; SIMMER 10 Min.
5. 3.
6. BLEND FLOUR AND WATER TO MAKE A SMOOTH PASTE; Add in TO SAUCE.
7. STIR TO COMBINE.
8. SIMMER 5 Min Or possibly Till THICKENED, STIRRING CONSTANTLY.
9. NOTE:
10. 1.
11. IN STEP 1: 1 LB 11 Ounce DRY ONIONS A.P.
12. WIIL YIELD 1 LB 8 Ounce CHOPPEDONIONS; 1 LB 13 Ounce FRESH SWEET PEPPERS A.P.
13. WILL YIELD 1 LB 8 Ounce Minced PEPPERS; 2 LB 1 Ounce FRESH CELERY A.P.
14. WILL YIELD 1 LB 8 Ounce Minced CELERY.
15. 2.
16. IN STEP 1, 3 1/3 Ounce (1 C.) DEHYDRATED ONIONS AND 4 Ounce (3 C.)
17. DEHYDRATED GREEN PEPPERS(SEE RECIPE NO.
18. A-11) Or possibly 1 LB 8 Ounce (4 1/2 C.)
19. Frzn, DICED GREEN PEPPERS MAY BE USED.
20. THAW PEPPERS.
21. SERVING SIZE: 1/3 CP (2

water, garlic, celery, tomatoes, onions, pepper, flour gen, sugar, shortening, pepper red, sweet, oregano, worcestershire sauce, paprika, salt

Taken from cookeatshare.com/recipes/cajun-creole-sauce-97355 (may not work)