Source: U.S. Department of Defence
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Cajun Creole Sauce
Source: U.S. Department of Defence | |
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 SAUCES, GRAVIES, AND DRESSINGS No.O 005 02
CAJUN CREOLE SAUCE
Yield 100
Portion 1/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
45 cal
8g
2g
1g
0 mg
212 mg
35 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,CHOPPED
1-1/2 lbs
1 qts 1/4 cup
1-2/3 lbs
PEPPERS,GREEN,FRESH,CHOPPED
1-1/2 lbs
1 qts 1/2 cup
1-7/8 lbs
CELERY,FRESH,CHOPPED
1-1/2 lbs
1 qts 1-5/8 cup
2 lbs
3-5/8 oz
1/2 cup
SHORTENING,VEGETABLE,MELTED
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
14-7/8 lbs
1 gal 2-3/4 qts
SALT
1 oz
1 tbsp
PEPPER,BLACK,GROUND
1/3 oz
1 tbsp
PEPPER,RED,GROUND
1/8 oz
1/3 tsp
OREGANO,CRUSHED
3/8 oz
2-2/3 tbsp
BASIL,SWEET,WHOLE,CRUSHED
3/8 oz
2-2/3 tbsp
THYME,GROUND
3/8 oz
2-2/3 tbsp
GARLIC POWDER
1/3 oz
1 tbsp
PAPRIKA,GROUND
1/4 oz
1 tbsp
1-3/4 oz
1/4 cup 1/3 tbsp
SUGAR,GRANULATED
WORCESTERSHIRE SAUCE
1 oz
2 tbsp
4-3/8 oz
1 cup
FLOUR,WHEAT,GENERAL PURPOSE
WATER
8-1/3 oz
1 cup
Method
1 Saute onions, peppers and celery in shortening, salad or olive oil for 10 minutes or until tender.
2 Add tomatoes, salt, black pepper, red pepper, oregano, basil, thyme, garlic powder, paprika, sugar, and Worcestershire sauce to
vegetables. Bring to a boil; reduce heat; cover and simmer for 10 minutes.
3 Blend flour and water to make a smooth paste; add to sauce. Stir to combine. Simmer for 5 minutes or until thickened, stirring
constantly. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
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|
| Yield: 100 | Portion: 1/3 Cup |
| Calories: | 45 cal |
| Carbohydrates: | 8g |
| Protein: | 2g |
| Fat: | 1g |
| Cholesterol: | 0 mg |
| Sodium: | 212 mg |
| Calcium: | 35 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,FRESH,CHOPPED | 1-1/2 lbs | 1 qts 1/4 cup | 1-2/3 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 1-1/2 lbs | 1 qts 1/2 cup | 1-7/8 lbs |
| CELERY,FRESH,CHOPPED | 1-1/2 lbs | 1 qts 1-5/8 cup | 2 lbs |
| SHORTENING,VEGETABLE,MELTED | 3-5/8 oz | 1/2 cup | |
| TOMATOES,CANNED,CRUSHED,INCL LIQUIDS | 14-7/8 lbs | 1 gal 2-3/4 qts | |
| SALT | 1 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/3 oz | 1 tbsp | |
| PEPPER,RED,GROUND | 1/8 oz | 1/3 tsp | |
| OREGANO,CRUSHED | 3/8 oz | 2-2/3 tbsp | |
| BASIL,SWEET,WHOLE,CRUSHED | 3/8 oz | 2-2/3 tbsp | |
| THYME,GROUND | 3/8 oz | 2-2/3 tbsp | |
| GARLIC POWDER | 1/3 oz | 1 tbsp | |
| PAPRIKA,GROUND | 1/4 oz | 1 tbsp | |
| SUGAR,GRANULATED | 1-3/4 oz | 1/4 cup 1/3 tbsp | |
| WORCESTERSHIRE SAUCE | 1 oz | 2 tbsp | |
| FLOUR,WHEAT,GENERAL PURPOSE | 4-3/8 oz | 1 cup | |
| WATER | 8-1/3 oz | 1 cup |
| Method: | |
|
1 Saute onions, peppers and celery in shortening, salad or olive oil for 10 minutes or until tender. 2 Add tomatoes, salt, black pepper, red pepper, oregano, basil, thyme, garlic powder, paprika, sugar, and Worcestershire sauce to vegetables. Bring to a boil; reduce heat; cover and simmer for 10 minutes. 3 Blend flour and water to make a smooth paste; add to sauce. Stir to combine. Simmer for 5 minutes or until thickened, stirring constantly. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence