LOUISIANA RED SAUCE

      Title: LOUISIANA RED SAUCE
  Categories: Cajun, Sauces
       Yield: 1 Servings
  
     1/4 c  Butter
       1 tb Chili powder
       2    Garlic cloves, minced
     1/2 c  Minced onion
     1/2 c  Chopped green pepper
     1/2 c  Chopped celery with leaves
       2    Fresh hot peppers, chopped
       1 cn Crushed Ital. tomatoes (28oz
       3    Bay leaves
   1 1/2 ts Thyme leaves
     1/4 ts 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, 4-5 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 delicious--esp. w/fish,
   chicken and meats. Also excellent on rice. Yield:  Approx. 3 cups.
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