Creole Spaghetti Sauce
Author: Debbie Vanni
Cuisine: Creole
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 cup sliced fresh mushrooms
- ½ cup chopped onions
- ½ cup chopped green bell pepper
- ½ cup chopped red bell pepper
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons granulated sugar
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- ¼ teaspoon allspice
- ⅛ teaspoon cayenne pepper
- ¾ pound sliced smoked sausage
- 2 cans (8 ounces each) Hunt's Tomato Sauce
- 1 can (6 ounces) Hunt's Tomato Paste
- ½ cup white wine
- ½ cup water
- ½ cup Parmesan cheese
- ½ pound cooked shrimp
- Hot cooked spaghetti
- Heat oil and butter in Dutch oven. Add mushrooms, onions, and peppers; sauté until softened, Stir in garlic.
- Add all remaining ingredients except Parmesan, shrimp, and cooked spaghetti.
- Simmer for 30 minutes, stirring occasionally.
- Stir in Parmesan until dissolved, and simmer 15 minutes longer.
- Stir in cooked shrimp until warmed. Ladle sauce over hot cooked spaghetti. Serves 4-6.
Recipe by The Culinary Cellar at https://theculinarycellar.com/a-very-special-pan-for-mardi-gras/
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