Instructions: To the hot fat add flour, stirring constantly, to make a scorchy-tasting roux. Add onions; fry slowly until thoroughly browned and reduced to pulp.

Add rest of ingredients at one time and continue to cook slowly for at least 30-45 min.

This recipe constitutes the Basic Sauce for gumbos, stews, jambalayas and sauce picuante. If thicker sauce is desired, make the roux with 2 to 4 Tbsp flour instead of one. THIS SAUCE will be used in Sen.

Ellenders shrimp creole, jambalaya, chicken sauce picuante, courtbouillon and gumbo. Suggestions: Make lots of sauce and freeze individual use portions.

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