Great sauce for creole food.
In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in the butter. Serve warm.
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Serving Size: 1 Serving (557g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 349 | ||
Calories from Fat: 213 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.7g | 32 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 56.6mg | 17 % | |
Sodium 716.1mg | 25 % | |
Potassium 790.2mg | 21 % | |
Total Carbohydrate 24.5g | 7 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 21.5g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 349
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