Quick New Orleans-Style Sauce

This sauce can be made ahead and added to cooked rice, vegetables and/or sausage and seafood for dishes to make on a busy weeknight for dishes like gumbo, jambalaya, or to simmer a variety of ingredients for extra flavor. It freezes well works great as a dipping sauce for cocktail shrimp! Very flexible for a busy life.


  • 1/2 cup green peppers, chopped fine
  • 1/4 cup onions, chopped fine
  • 1/4 cup olives, chopped fine
  • 1 garlic clove, minced
  • 2 tablespoons butter or olive oil (for vegan version)
  • 10 ounces tomato sauce (crushed tomatoes are also great)
  • 1 teaspoon dried parsley or a few chopped sprigs of fresh
  • 1/4 teaspoon coarse black pepper
  • 1 teaspoon bay leaves, chopped fine
  • 1 pinch dried thyme


  1. Saute green pepper, onion, olives, and garlic in butter or oil for 5 minutes.
  2. Add and combine remaining ingredients.
  3. Cover and simmer for about fifteen minutes.

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