Emeril's Creole Sauce

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Emeril's creole sauce from the emeril live episode, gone fishin'. Cool the sauce without the shrimp and store in an air-tight container in the refrigerator for up to 4 days. Taken from emeril's.com; posted for zwt 5.

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Steps

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Heat the bacon grease in a medium , heavy saucepan over medium heat.

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Add the flour and stirring constantly with a heavy wooden spoon , cook until a roux a light brown forms , about 6 minutes.

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Add the onions , celery , and bell pepper and cook over medium heat , until the vegetables are tender , 5 to 6 minutes.

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Add the garlic , salt , red pepper , and bay leaves , and cook , stirring , for 30 seconds.

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Add the tomato paste and cook , stirring constantly , until it starts to color , about 2 minutes.

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Add the tomatoes , oregano , basil , thyme , lemon zest , worcestershire and tabasco , and cook , stirring , for 2 minutes.

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Add the stock and bring to a boil.

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Reduce the heat to low and simmer , uncovered , until the sauce thickens and reduces by one-quarter in volume , 20 to 25 minutes , stirring occasionally.

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To serve immediately , add the shrimp and cook , stirring , until cooked through and tender , about 5 minutes.

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Adjust the seasoning to taste.

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Arrange 1 / 2 to 3 / 4 cup long.

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Ingredients

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bacon grease, all-purpose flour, tomato paste, yellow onion, green bell pepper, celery, garlic, salt, crushed red pepper flakes, bay leaves, tomatoes, fresh parsley, fresh oregano, fresh basil, fresh thyme, lemon zest, worcestershire sauce, tabasco sauce, chicken, shrimp, cooked long-grain rice