Chef Stewart's Creole Recipe

By Chef Stewart Davis of Flannery's Bayou & BBQ

Vegetarian Creole Sauce

• 2 green peppers- med. dice
• 1 head celery- med. dice
• 1 lg. onion- med. dice
• 48 oz. can diced tomatoes
• 1Tbsp. chopped garlic
• 2 Tbsp. basil and oregano each
• 1 tsp. thyme
• 1/4 cup olive oil
• Salt and pepper to taste

Cut all your vegetables. In medium pot, get oil hot, add all vegetables and garlic. Cook till soft 10-15 minutes on med heat. Add tomatoes and herbs. Turn down to low heat and cook for about 20 minutes. You can thicken with corn starch and water mix if you like thicker sauce. Season to taste with salt and pepper.

Vegetarian or Chicken Creole

Go to your local farmers market or produce stand and pick your favorite vegetables. Wash and cut them in bite size pieces. Sautee the vegetables 'til al dente or firm (not soft). Add a couple spoonfuls of Creole sauce and let simmer for 5 minutes. Put over your favorite rice (Brown or white will keep it vegetarian.) If you want chicken or seafood creole, then add your favorite cooked protein and some of the protein stock, reduce the liquid just a bit or thicken with corn starch water combination.

To make Italian Tomato sauce: grind the mixture and add 1 more Tbsp. of oregano and basil. Thicken and put over pasta.