Recipe - Louisiana Red Sauce

One fourth cup Butter
1 tablespoon Chili powder
2 Garlic cloves, minced
One half cup Minced onion
One half cup Chopped green pepper
One half cup Chopped celery with leaves
2 Fresh hot peppers, chopped
1 cn Crushed Ital. tomatoes (28oz
3 Bay leaves
1 One half teaspoon Thyme leaves
One fourth teaspoon Black pepper
Salt to taste
Tobasco sauce to taste

In NONALUMINUM saucepan, melt the butter. Add the chili p[owder and cood
over low heat until the chili powder foams, about 2 minutes. Add the
garlic, onion, green pepper, celery, and hot pepers. Saute over med heeat
until the vegetables are soft, 45 min. Add the tomatoes, bay leaves,
thyme and black peppper. Bring to a boil, then simmer for 30 min. to blend
flavors. Taste and adjust seasonings. Serve hot or at room temp. Freezes
well. This rich table sauce is a product of Creole influences. It is hot,
rich and deliciousesp. w/fish, chicken and meats. Also excellent on rice.
Yield: Approx. 3 cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini