Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial
Creole Sauce
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from Armed Forces Recipe Service card O-005 (Creole Sauce), TM 10-412 (2003), public domain. Scaled from 100 portions to 6 servings (about 475 ml of sauce); the card's flour-and-water paste is converted to a cornstarch slurry at exactly half the flour amount; Worcestershire sauce is specified gluten-free because brands differ.
A Louisiana-style tomato sauce built on the onion-pepper-celery trinity, lightly thickened and made to spoon over shrimp, fish or rice. Makes about 475 ml.
Category: MainsServes: 6Time: 30 minComplexity: 2/5
Why this complexity: Flour paste converted to a cornstarch slurry at half the flour amount; Worcestershire sauce specified gluten-free.
Ingredients
- 41 g onion, chopped
- 41 g green bell pepper, chopped
- 41 g celery, chopped
- 2 tsp neutral oil (a flavorless oil — canola, grapeseed, avocado, or plain vegetable oil; not olive oil, which brings its own flavor)
- 405 g canned crushed tomatoes
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp granulated sugar
- 1/2 tsp gluten-free Worcestershire sauce
- 1 1/2 tsp cornstarch
- 1 tbsp cold water, for the slurry
Method
- Heat the oil in a saucepan and sauté the onion, pepper and celery about 10 minutes, until tender.
- Add the tomatoes, salt, pepper, sugar and gluten-free Worcestershire sauce; simmer 10 minutes.
- Whisk the cornstarch into the cold water, stir the slurry into the sauce and simmer 5 minutes more, until lightly thickened and heated to 63°C (145°F).
- Serve hot over shrimp, fish, chicken or rice.
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