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Sauce Piquant

1/2 cup roux
2 chopped large onions
2 chopped bell peppers
4 stalks chopped celery
2 cloves minced garlic
2 cans tomato sauce
2 cups water
Salt to taste
Louisiana hot sauce to taste
2 Tbsp. vegetable oil
Fresh Shrimp, poultry or beef


Make roux: 1/4 cup oil to 1/4 cup flour or more, stir until light to medium brown. Combine roux, onion, peppers, celery and garlic in heavy dutch oven. Saute until tender. Add tomato sauce, water, salt and hot sauce. Heat to boiling. Reduce heat and simmer 1 hour. Stir often and add water as necessary. Brown seafood or meat in oil. Add to sauce mixture. Simmer 20 minutes if seafood is used, simmer 45 minutes if poultry is used. Serve over hot rice.



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