To the hot fat add flour, stirring constantly, to make a scorchy-tasting roux. Add onions; fry slowly until thoroughly browned and reduced to pulp. Add rest of ingredients at one time and continue to cook slowly for at least 30-45 min. This recipe constitutes the Basic Sauce for gumbos, stews, jambalayas and sauce picuante. If thicker sauce is desired, make the roux with 2 to 4 Tbsp flour instead of one. THIS SAUCE will be used in Sen. Ellenders shrimp creole, jambalaya, chicken sauce picuante, courtbouillon and gumbo. Suggestions: Make lots of sauce and freeze individual use portions. Source: DIXIE magazine, New Orleans LA Oct 3 1971 Recipe date: 10/03/71
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|Serving Size: 1 Serving (924g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 14 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 194.5mg||7 %|
|Potassium 1398.7mg||37 %|
|Total Carbohydrate 93.1g||27 %|
|Dietary Fiber 17.5g||70 %|
|Sugars, other 75.6g|
|Protein 11.1g||16 %|
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Calories per serving: 399
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