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|
|Calories from Fat: 213 (61%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 349
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