Anna Sultana’s Creole Sauce

About a year ago I explained why I started this blog:

I had enjoyed sharing recipes with my Ma, who had died in 2009.

Ma lived in New York and loved watching cooking shows, especially Emeril Lagasse.

Thanks to Emerile, she had gotten curious about New Orleans and its food.

Mardi Gras and Lent began couple of weeks ago.

Ma had said that she wanted to go to New Orleans for Mardi Gras.

Sadly, she never got the chance.

But she did try to cook up a bit of Mardi Gras in her kitchen.

Arjoli Sauce is a major Maltese sauce.

It was originally created to serve with snails, but it’s excellent with any seafood.

Just for a bit of fun, Ma sometimes made a simple Creole Sauce.

Ma served Creole Sauce with seafood, chicken and pork.

And so can you.

Hint:

Ma used this recipe to add some variety to a leftover cup of her tomato sauce.

So could you.

Or you could use the recipe to add some zip to a jar of store bought sauce.

About the Tabasco… use as much as you want.

Some like it hot.

                        Creole Sauce

Place in a heavy-bottomed pot 

2 Tablespoons olive oil

Add

1 onion, chopped

1 green pepper, chopped

1 clove garlic, minced

Cook over low hear until the onion is golden.

Add

1 Cup tomato sauce

1 bay leaf

1/4 teaspoon salt 

dash of ground thyme

dash of Tabasco 

Cover and simmer 20 minutes.

Add a little cold water if necessary.

Pour sauce over the cooked seafood, chicken or pork.

You could also serve it on snails.