Creole Sauce

from Southern Cooking "Deck O'Meals" published by Buddy Kivett

This is a basic sauce used with many Creole dishes, such as baked fish, shrimp and vegetables.

1/4 chopped green pepper

1 can (1 pound 13 ounces) tomatoes

1/2 cup chopped onion

2 stalks celery, chopped

2 tbs butter

2 tsp sugar

1 sprig thyme

1 clove garlic, minced

1 tsp chili powder

1 bay leaf

salt and pepper to taste

Saute green pepper, onion, celery and garlic in butter. Ad tomatoes and seasonings. Simmer for 40 minutes, stirring frequently.

Yields 2 1/2 cups