MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sen. Ellender's Basic Sauce
 Categories: Game, Sauces
      Yield: 1 Batch
 
      5 tb Fat (veg/smoked bacon)
      1 tb Flour; rounded
      2 lb Onions; finely chopped
      3    Celery ribs; chop fine
      1 md Bell pepper; chop fine
      1    Lemon;
           - grated zest and pulp of
      3 cl Garlic; minced
      2    Bay leaves
           Salt; to taste
      1 ds Thyme
      1 ds Tabasco
      2 ds Worcestershire; or to taste
      2 ds Season-All; or to taste
 
  To the hot fat add flour, stirring constantly, to make a
  scorchy-tasting roux. Add onions; fry slowly until thoroughly
  browned and reduced to pulp. Add rest of ingredients at one time
  and continue to cook slowly for at least 30 to 45 minutes. This
  recipe constitutes the Basic Sauce for gumbos, stews, jambalayas,
  and sauce piquante. If thicker sauce is desired, make the roux with
  2 to 4 tb flour instead of one. This sauce will be used in
  Sen.  Ellender's shrimp creole, jambalaya, chicken sauce piquante,
  courtbouillon, and gumbo.

  Suggestions: Make lots of sauce and freeze individual use portions.

  Recipe FROM: Dixie magazine, New Orleans, LA, Oct 3, 1971
 
MMMMM