Recipe courtesy of Emeril Lagasse
Yield:
1 1/3 cups
Level:
Easy

Ingredients

  • 1/4 cup plus 2 tablespoons olive oil
  • 3 tablespoons chopped onions
  • 3 tablespoons chopped green bell peppers
  • 1 tablespoon seeded and minced jalapeno peppers
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 cup peeled, seeded and chopped tomatoes
  • 3 bay leaves
  • Creole seasoning
  • Pinch of crushed red pepper
  • 2 cups chicken stock
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon finely chopped parsley

Directions

Heat 2 tablespoons of the oil in a non-reactive saucepan over high heat. Add the onions, green pepper, jalapenos, garlic, thyme, and oregano. Season with salt and pepper. Saute for 2 minutes. Stir in the tomatoes, bay leaves, Creole seasoning, pinch of crushed red pepper and stock. Season with salt and freshly ground black pepper. Bring to a boil and cook for 5 minutes. Reduce the heat and simmer for 20 minutes. Remove from the heat. Pour the mixture into a blender and drizzle in the remaining 1/4 cup oil while the motor is running. Pour back in the saucepan and stir in the parsley. Serve warm.

IDEAS YOU'LL LOVE

Bolognese Sauce

Recipe courtesy of Debi Mazar and Gabriele Corcos

Harissa Sauce

Recipe courtesy of Tanya Holland

Sauce Bearnaise

Masala Sauce

Recipe courtesy of Bobby Flay

Tartar Sauce

Recipe courtesy of Neptune's Net

Red Sauce

Recipe courtesy of Debi Mazar and Gabriele Corcos

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here