QUEEN CREOLE SAUCE

Queen Creole Sauce
Adapted from Paul Prudhomme’s Louisiana Kitchen

A couple of good swirls of extra virgin olive oil ( you can use 4 tbsp butter like Paul, but if not….)
3/ 4 cup chopped sweet yellow onion
3/ 4 cup chopped celery
3/ 4 cup chopped green bell peppers
1 large spoonful garlic confit, chopped
1 cup chopped San Marzano tomatoes
1 cup juice from the can of tomatoes (make sure the juice is thick or use a decent jarred tomato sauce)
1 1-/2 cup chicken stock
Freshly ground black pepper and coarse salt to taste
1/ 4 tsp ground white pepper
2 bay leaves
½ heaping tsp dried sweet basil
½ heaping tsp smoked sweet paprika
½ heaping tsp dried Turkish oregano
½ heaping tsp dried French thyme
A big pinch of sugar
A good swirl of Tabasco

Put a large cast iron skillet over medium high heat and throw in the onion, green bell pepper and celery and cook til onion is translucent. Add all the seasonings, stir and let it cook for a few minutes. Add the garlic confit, tomatoes and cook for five minutes and then add the tomato sauce, sugar, chicken stock and Tabasco. Let cook for about 25 minutes. Adjust seasoning. Remove the bay leaves before serving.

Makes about 3 cups.
Freezes like a dream!