Located in Downtown Sacramento, Celestin's is appreciated by locals and tourists alike for its spicy food and the colorful Caribbean-inspired artwork that creates the restaurant's unique ambiance. Pat McConahay takes us inside Celestin's, which is known for its gumbos. From seafood to poultry to sausage, the choice is yours. These stew-like delights have folks coming back again and again. And the popularity of the restaurant continues to grow at Celestin's new and bigger location. We recommend you visit their new location and try it for yourself.

Ingredients

• 1- pound Tamarind
• 9 cups brown sugar
• 6 cups apple-cider vinegar
• 1 tablespoon all spice
• ½ gallon of water (approximately)
• Rind of 3 limes
• 1 ½ cup ginger, julienne (include skin)
• 1 ½ cup raisins

Instructions
Boil tamarind in water until dissolved. Pass through china cap. Mix all ingredients with tamarind and bring to a boil. Simmer about 10 minutes.

You'll need 3-pint jars with lids. These make a great gift item and when refrigerated last indefinitely.

Serving size, ½ oz per entrée.

Suggestions
Serve with curry seafood, shrimp, or chicken. Serve over vanilla ice cream.