Creole Wednesday quick red gravy
1/4 cup olive oil (the more fruity the better)
3 cloves garlic, smashed and diced
1 med onion diced
1/2 c green pepper
1/3 c green onion tops
1 rib of celery or sm. handful of celery tops
2-3 tbs tomato paste
1 20 oz can tomato puree
3 bay leaves whole
1/3 cup fresh parsley
1 tsp ground thyme
1/2 tsp each dried oregano, and basil
1/2 tsp each black and white ground pepper
touch of cayenne or chipotle pepper, ground
Put a cast iron skillet on low heat, add oil, tomato paste, bay leaves and garlic, let warm until garlic is translucent. Do not brown. Add onions and celery and stir until coated with tomato paste, turn up the heat to medium, and cook until translucent to toasted. Add the rest of the ingredients, bring to a boil, stirring occasionally. Then turn down to simmer for 1/2 hour to 45 minutes. Taste, to correct seasoning. If it's not tangy enough, add a little lemon juice. If it's not sweet enough, add a touch of sugar or molasses. Serve over any pasta, top with parmesan or romano cheese. You can add browned ground beef or meatballs. Serves 4. Best if shared with Mom and Dad, and husband and your sons but take what you can get.
Unpacking Someday
2 years ago
I can smell it in Chicago...the kind of delightful aroma that makes the whole house smell like home.
ReplyDeleteOnce that garlic gets soft, and you throw in the onions, the whole house smells delicious.
ReplyDeleteI understand that while not traditionally part of the French or Cajun holy trinity, garlic goes into pretty much everything Creole eh? I gots to get me down there to New Orleans.
ReplyDeleteI never heard of the trinity until Emeril started up with it. It must be from somewhere outside New Orleans. But yeah, you need to go there. Let me know, I'll give you a list of must-do's.
ReplyDelete