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.