Page 7 - ClubLife Weekly 092322

CHEF'S CORNER

C R E O L E C R E A M S A U C E

Ingredients

*yields 1 quart

4 tablespoons unsalted butter
2 cup yellow onion, diced small

1 cup green bell pepper, diced small
1 cup red bell peppers, diced small
1 cup celery, diced small
1/2 cup green onions, thinly sliced
4 cloves garlic, minced
2/3 cup dry white wine
2 tomatoes, seeded and small diced
2 cups heavy cream
4 teaspoons blackening seasoning
1/2 cup fresh parsley, chopped

Directions

Notes

1. In a large skillet over medium-high heat, add the
butter to the skillet and melt until bubbly.
2. Add the blackening seasoning, garlic, onion,
peppers and celery. Cook for 3-5 minutes, or until
the trinity has begun to soften.
3. Add the white wine and the diced tomatoes to the
hot skillet.
4. Bring to a boil then reduce the heat and simmer for
five minutes.
5. Add the cream and bring back to a boil then
simmer for 5 – 7 minutes to reduce until sauce has
thickened.
6. Sprinkle in the green onions and chopped parsley.

Executive Chef

Harold Ramos