This sauce might be served with braised veal cutlets or broiled or baked fish or used in making Shrimp Creole. Because veal, fish, and shrimp are particularly low in fat, count 1/2 cup Creole Gumbo Sauce only as 1 Vegetable Exchange and do not count the fat value.

2 tbsp. butter
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. thinly sliced okra (optional)
1 (16 oz.) can tomatoes with liquid
2 tbsp. tomato paste
1 c. tomato juice
2 tbsp. chopped green olives
1/16 tsp. cayenne pepper
1/2 tsp. salt
2 beef bouillon cubes
1 1/2 tsp. sugar

Melt butter in a heavy saucepan; add onion, green pepper, and okra; cook gently, stirring frequently until onions are tender. Cut up tomatoes and add with tomato liquid; add all other ingredients to onion mixture; mix well. Bring to a boil; simmer gently for 8-10 minutes. 6 servings. 1 serving: 1/2 cup. Food Exchanges per serving: 1 Vegetable plus 1 Fat.