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.

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