Re: The holy trinity
Step two
Make your chunky creole sauce
2 TBSP olive oil
2 sticks celery, chopped but not too finely
1 med-lg yellow onion, chopped as above.
1/2 green pepper, chopped as above
3 lg garlic cloves, minced finely
1/2 tsp cayenne pepper, less if you don't enjoy very hot.
1 cup of seafood stock
1/2 can of diced tomatoes
1 bay leaf
1/4 tsp Worcestershire sauce
dash of tabasco sauce
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Several spring onions, chopped and set aside.
saute yellow onions, celery, and green pepper, in olive oil until onions are a faint golden brown. add garlic and continue sautéing for 30 SECONDS. Not longer or garlic will become bitter.
Immediately add diced tomatoes, cayenne pepper, seafood stock, bay leaf, Worcestershire, and tabasco.
Simmer 30 minutes.
Taste and correct for salt.
Several chopped spring onions to be used as garnish BUT NOT COOKED,
your sauce is now ready to be used. Restaurants make this in large batches, refrigerated and only when Shrimp Creole is ordered do we reheat enough for the order.