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Cajun Creole Sauce


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Ingredients:

  • 1 c WATER
  • 1 ts GARLIC DEHY GRA
  • 1 1/2 lb CELERY FRESH
  • 14 1/3 lb TOMATOES # 10 CAN
  • 1 1/2 lb ONIONS DRY
  • 1 1/2 lb PEPPER SWT GRN FRESH
  • 1 c FLOUR GEN PURPOSE 10LB
  • 1/4 c SUGAR; GRANULATED 10 LB
  • 1/2 c SHORTENING; 3LB
  • 1 1/3 tb PEPPER BLACK 1 LB CN
  • 2 2/3 tb PEPPER RED GROUND
  • 2 2/3 tb BASIL SWEET GROUND
  • 2 2/3 tb OREGANO GROUND
  • 2 tb WORCESTERSHIRE SAUCE
  • 1 tb PAPRIKA GROUND
  • 1 2/3 tb SALT TABLE 5LB

Directions:

1. SAUTE ONIONS, PEPPERS, AND CELERY IN SHORTENING OR SALAD OIL 10 MINUTES OR UNTIL TENDER.
 
2. ADD TOMATOES, SALT, PEPPER, SUGAR, AND WORCESTERSHIRE SAUCE TO VEGETABLES BRING TO A BOIL; REDUCE HEAT; COVER; SIMMER 10 MINUTES.
 
3. BLEND FLOUR AND WATER TO MAKE A SMOOTH PASTE; ADD TO SAUCE. STIR TO COMBINE. SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.
 
NOTE: 1. IN STEP 1: 1 LB 11 OZ DRY ONIONS A.P. WIIL YIELD 1 LB 8 OZ CHOPPED ONIONS; 1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED PEPPERS; 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ CHOPPED CELERY.
 
2. IN STEP 1, 3 1/3 OZ (1 CUP) DEHYDRATED ONIONS AND 4 OZ (3 CUPS) DEHYDRATED GREEN PEPPERS(SEE RECIPE NO. A-11) OR 1 LB 8 OZ (4 1/2 CUPS) FROZEN, DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
 
Recipe Number: O00502
 
SERVING SIZE: 1/3 CP (2
 
From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.