Monday, March 23, 2009

Trinity from the market

Love the colors of fresh produce like this Trinity used in Creole cooking. Onions, celery and bell peppers. That does it for me.
Chop them up together, I do, and saute in oil.
Make a roux with some flour thrown in and add a can of tomatoes. Some herbs and garlic, chili pepper flakes and cook till brown.
I can add shrimp, local here in the Islands, or maybe serve as is over rice. So healthy too.

1 comment:

Talking Horses Arts said...

Napkin please....drooling here!