This recipe for the Louisiana classic dish serves 10 on a Monday night in New Orleans, or anywhere and anytime lovers of New Orleans gather.

You can use this sauce as a base or addition to many Spanish or Puerto Rican dishes.

Andrea Nguyen came up with my this sauce, inspired by the great Vietnamese Cholimex chile sauce. The tomato lends texture, balances the chile heat, and adds a slight, bright fruitiness. Choose fleshy, firm medium-hot chiles for a condiment with character.

Roast four salmon fillets and saute some spinach, it's as simple-and almost as quick-as that. The salmon on its bed of spinach is also beautiful when served family style on a large platter.