Eight Pepper Sauce Creole With Boneless Chicken

Creole sauce seems intimidating. Once discover you that it is a variant of tomato sauce, traditional, it becomes a means to impress guests and surprise your family. The following can be done with boneless chicken, meat or shrimp or craw thigh or breast meat of fish tail. It is also a good way to use cooked pork scraps. Different meats will require time and slightly different cooking techniques.

You will need for the sauce:

Two red peppersTwo bell peppersTwo bell green white or yellow bell small dried peppersTwo Chile peppersTwo grand onions12 ounces yellow tomato paste (do not use the sauce or mashed) 12 ounces of white wine (a dry wine less, such as the ChardonnayWhite Lambrusco or Moscato works well) olive oilsugar

Creole seasoning

This can be prepared in a slow cooker, or on the stove. Total stove, cooking time is about an hour. But more it better cooks it tastes, so a crock pot would be an excellent choice.

Cut the peppers and onions into 1 inch cubes. DO not cut the pepper.

Put a small amount of oil in a heavy skillet and sauté the onions and pepper until tender. Keep your low heat so that they not brown.

Sprinkle on a little of the Creole seasoning. Just a little. You will be adjusting the seasoning as it cooks.

If you use a slow cooker for vegetables cooked in. Incorporate 12 ounces of tomato paste. Mix well. It will take a few minutes to get it all in a homogeneous mass.

Very slowly, stir in the wine. This add gradually, without which there could be pieces of tomatoes which do not get incorporated.

Come and taste the sauce. See what it needs. It will be more spicy yet, but when it is correct, it will be a little sweet and a light bite. If it is not enough sweet wine, add sugar a little, but no more cutting ?, as the sweetness will increase as it cooks. If you think that he needs more salt, add more Creole seasoning. But not too much. You can not remove if you over-season.

Now, put in whole peppers dried.

Cover the crock pot firmly, turn low and foot at least four hours.

Check the jar. If this seems too thick, add a little more wine. If it is too thin, distorted the lid and turn the heat up to high for about a half hour. Come and taste the sauce. It is fairly soft? Is this spicy enough? If this is not the case, to adapt to this stage.

Add the protein. If you use shrimp should be shelled and raw. Crawfish tail meat is already cooked and peeled. Twelve ounces of should be sufficient. If you opt for chicken or pork, if it is not already cooked, he jumps in the pan where you had cooked onions and peppers. Just the all in the crock pot empty. Cover and foot for another hour or to allow the flavours to blend.

Serve on rice cooked with buttered French bread and a glass of wine that you used in the sauce.

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