Cajun Creole Sauce

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
ONIONS,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/4 cup 1-2/3 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/2 cup 1-7/8 lbs
CELERY,FRESH,CHOPPED 1-1/2 lbs 1 qts 1-5/8 cup 2 lbs
SHORTENING,VEGETABLE,MELTED 3-5/8 oz 1/2 cup
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 14-7/8 lbs 1 gal 2-3/4 qts
SALT 1 oz 1 tbsp
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
PEPPER,RED,GROUND 1/8 oz 1/3 tsp
OREGANO,CRUSHED 3/8 oz 2-2/3 tbsp
BASIL,SWEET,WHOLE,CRUSHED 3/8 oz 2-2/3 tbsp
THYME,GROUND 3/8 oz 2-2/3 tbsp
GARLIC POWDER 1/3 oz 1 tbsp
PAPRIKA,GROUND 1/4 oz 1 tbsp
SUGAR,GRANULATED 1-3/4 oz 1/4 cup 1/3 tbsp
WORCESTERSHIRE SAUCE 1 oz 2 tbsp
FLOUR,WHEAT,GENERAL PURPOSE 4-3/8 oz 1 cup
WATER 8-1/3 oz 1 cup

Method

1 Saute onions, peppers and celery in shortening, salad or olive oil for 10 minutes or until tender.
2 Add tomatoes, salt, black pepper, red pepper, oregano, basil, thyme, garlic powder, paprika, sugar, and Worcestershire sauce to
vegetables. Bring to a boil; reduce heat; cover and simmer for 10 minutes.
3 Blend flour and water to make a smooth paste; add to sauce. Stir to combine. Simmer for 5 minutes or until thickened, stirring
constantly. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
45 cal 8 g 2 g 1 g 0 mg 212 mg 35 mg

Portion

1/3 Cup

Yield

100