Ingredients for Poorman's Creole
- 1 medium onion, chopped
- 2 stalks celery, chopped
- Green Bell Pepper
- Garlic Clove
- Olive Oil
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- Salt
- Sugar
- Bay Leaf
- Chili Powder
- Worcestershire Sauce
- 2 cups cooked hominy
- 1 tablespoon cornstarch
- Tuna
- Tabasco Sauce
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How to Make Poorman's Creole
- Sauté 1 medium chopped onion, 2 stalks chopped celery, 1 chopped green bell pepper, and 2 cloves minced garlic in 2 tablespoons of hot olive oil until softened but not browned (about 5-7 minutes).
- Add 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can tomato sauce, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper (or to taste), 1/4 teaspoon black pepper, and 2 cups cooked hominy. Bring to a simmer.
- Reduce heat to low, and simmer uncovered for 45 minutes, stirring occasionally.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 teaspoons water until smooth.
- Stir the cornstarch slurry into the simmering sauce and cook for 2-3 minutes, or until the sauce has slightly thickened.
- Gently stir in 2 (5-ounce) cans tuna, drained, and simmer for another 5 minutes to heat through.
- Serve hot over cooked rice. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
32g
Fat
11g
Carbs
9g
