In the same skillet, melt the butter over medium heat. Add the finely chopped onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes until the vegetables soften.

Return sauce to a simmer. Do not stir for first 10 minutes of simmering, or boulettes will break. When stirring, use a wooden spoon and move the boulettes gently.

One of our 2015 food resolutions is to add more fish to our diets and the season of Lent, which begins today, gives us the perfect opportunity to cast a wider net into the world of fish. Today's ...

He’d brown the meat in an iron skillet, make a nice roux of fat and flour, then simmer that with tomatoes, peppers and hot sauce, among other ingredients, to create a punchy red sauce piquant.

Red pepper flakes to taste Heat oil in two-quart saucepan; then saute onion and garlic until brown. Add tomatoes and seasonings and simmer over low heat for 30 to 45 minutes until sauce thickens.

The Creole Tomato Festival is the celebration of the red, ripe delicacy, with cooking demonstrations, food booths, entertainment, kids' activities, a run/walk and the Bloody Mary Market in Dutch ...

For creole Gravy, melt butter in a 2-quart saucepan on medium-high heat. Add garlic. Cook 1 minute, stirring frequently. Stir in peppers, onions and celery. Cook 5 minutes, stirring occasionally ...

Step 1: Prepare the conch.In a large stockpot, add the conch meat. Cover with water by about 6 inches. Bring to a boil, then reduce to medium heat and simmer for about 3 hours.

Add the chopped red pepper along with the cubanelle peppers, yellow pepper, carrot, tomato, capers, garlic and bay leaf. ... Set aside 1/2 cup of the Creole sauce and discard the bay leaf.

One of our 2015 food resolutions is to add more fish to our diets and the season of Lent, which begins today, gives us the perfect opportunity to cast a wider net into the world of fish.