Mother Sauce: Tomato Base

Secondary Sauce: Southern Creole Sauce

Serving Size: Makes 6 Cups

Ingredients:

c. flour 3 tsp. salt
c. bacon drippings tsp pepper
2 c. chopped onion 1- (16 ounce) can tomatoes
c. chopped green onion 1- (6 ounce) can tomato paste
1 c. chopped green pepper 1- (8 ounce) can tomato sauce
2 cloves garlic, minced 1 tsp Tabasco
1 c. chopped celery and leaves c. chopped parsley
1 tsp. thyme 1 Tablespoon lemon juice
2 bay leaves c. sherry wine


Directions:

In a skillet, make a dark brown roux using the flour and bacon
drippings. Add onions, green pepper, garlic, celery, thyme, bay
leaves, salt and pepper. Saute over medium heat until onions are
soft. Add tomatoes, tomato paste and sauce. Cover and simmer
over low heat about 2 hours, stirring occasionally. Add remaining
ingredients. Stir, cover and remove from heat. Let stand several
hours, stir in cooked shrimp (de-tailed)