Paul Prudhommes Creole Sauce Recipes

Steps:

• Thoroughly combine seasoning mix ingredients in a small bowl and set aside. Melt butter in a large skillet over medium heat. Stir in the tomatoes, onions, celery and bell peppers; then add the garlic and seasoning mix, stirring thoroughly. Saute until onions are transparent, about 5 minutes, stirring occasionally. Stir in the stock, tomato sauce, sugar and Tabasco; bring to a boil. Reduce heat to maintain a simmer and cook until vegetables are tender and flavors are married, about 20 minutes, stirring occasionally. Remove bay leaves before serving.

Steps:

• Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
• Jambalaya: Use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.
• Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
• Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
• Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.

Steps:

• Brown your flour in a dry pan. This will take about 10-12 minutes. Stir often so the flour does not burn. All you want here is a light brown color. (It will get darker in the later stages when you add it back into the vegetables). Transfer to a bowl and set aside.
• Season tips with 1 tsp of seasoning. Cover and set aside.
• Chop all veggies and set aside.
• Heat a non-stick pan over medium heat for about four minutes. Add the beef tips and brown well on all sides. When done transfer beef and all juices to a bowl.
• Add the onion, celery and bell pepper to the pan. Add ½ cup stock, 1 tsp seasoning and 1 tsp Worcestershire. Cook and stir until all liquid has evaporated.
• Let the veggies stick to the pot one minute. Stir then let stick one more minute.
• Add garlic. Cook and stir until fragrant.
• Add ½ cup stock and browned flour. Cook for one minute, stir then cook one more minute.
• Add ½ cup stock, meat and juices, mushrooms, tomatoes and remaining 1 tsp of Worcestershire.
• Bring to a boil, cover and simmer 10 minutes. Remove cover and simmer until desired consistency.
• Serve over brown rice.