Recipe - Creole Pepper Steak

3 tablespoon Olive oil
One half cup Onion finely chop
One half cup Celery finely chop
One half cup Green or red bell pepper
Finely chop
One fourth teaspoon Thyme
One fourth teaspoon Basil
1 Bay leaf
Salt and pepper to taste
One half teaspoon Cayenne
14 ounce Can whole tomatoes
3 ounce Tomato paste
Tabasco sauce to taste
Grated rind and juice from
One half Lemon
2 tablespoon Parsley fresh chopped

Heat the olive oil in a medium saucepan and saute the onions, celery, and
red or green bell pepper over medium heat until soft. Crumble in the
spices, stirring for another minute. Add the tomatoes, tomato paste, lemon
juice and rind, cover and simmer on low for about 30 minutes. After 30
minutes, check the seasoning and add the hot sauce, to taste. Stir in the
fresh parsley. Variations: This makes an extremely thick sauce. I had to
add about One half cup water to the sauce. Yields approximately 3 One fourth cups of
sauce. Great with shrimp used as the topping for the pizza, esp. if the
shrimp is boiled in crab boil, and lightly sprinkled with Creole seasoning.
I add the shrimp the last 34 minutes to the top of the pizza. Source:Pizza
Pizzaz, by Richard Erikson

Recipe By : Rhonda Guilbeaux

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip