Creole Sauce

Name: Creole Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 cups
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 stalks celery, chopped; 1 green bell pepper, chopped; 2 -3 large garlic cloves, minced; 1 (14 1/2 ounce) can diced tomatoes; 2 cups vegetable stock; 2 bay leaves; 1/8-1/4 teaspoon cayenne pepper; 1/8-1/4 teaspoon white pepper; 1/2 teaspoon dried thyme; 2 -3 teaspoons Worcestershire sauce; hot sauce, to taste; 2 tablespoons parsley, chopped; 3 green onions, thinly sliced; salt, to taste; black pepper, to taste; 2 tablespoons cornstarch

Submitted by PaulaG

"A very basic creole sauce that can be used when making shrimp creole, stuffed peppers or my favorite as a gravy over meat. I especially love this with rice topped with leftover meatloaf slices and then this sauce spooned over."

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Ready In:: 40mins
Ingredients:: 18
Yields:: 4 cups

ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
2 -3 large garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
2 cups vegetable stock
2 bay leaves
¹⁄₈ - ¹⁄₄ teaspoon cayenne pepper
¹⁄₈ - ¹⁄₄ teaspoon white pepper
¹⁄₂ teaspoon dried thyme
2 -3 teaspoons Worcestershire sauce
hot sauce, to taste
2 tablespoons parsley, chopped
3 green onions, thinly sliced
salt, to taste
black pepper, to taste
2 tablespoons cornstarch

directions

In a medium size saucepan, over medium heat, heat the oil.
Add the chopped onion, celery, bell pepper and garlic cooking until slightly wilted.
Add the tomatoes and cook for an additional 1 to 2 minutes.
Add about 1 1/2 cups stock, taking care not to add to much. You can always add more if needed.
Add the seasonings, bay leaves, hot sauce and Worcestershire sauce; stir and reduce heat to simmer.
Mix the cornstarch with equal amounts of water and stir 1 tablespoon of mixture into sauce.
Allow to cook for a few minutes, stir and add additional water/cornstarch mixture if the sauce looks thin or add additional stock if sauce is to thick.
Simmer about 20 minutes adding additional stock as necessary.
The last 10 minutes of cooking time, stir in the parsley and green onions.
Remove bay leaves, taste and adjust seasonings as needed.
Use the sauce to make your favorite recipe for shrimp creole, etc.
This sauce can be frozen in sturdy container and thawed in refrigerator before reheating and using.

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Reviews

I used only: Vegetable oil Onion Garlic (mashed up with salt) Red pepper Canned diced tomatoes Worcester sauce Beef flavoring dissolved in hot water Cayenne pepper Black pepper And kinda eye balled it to get the right consistency. If you don't add too much water there's no need to "thicken" it up. Cooking it this way made it delicious!! I served it on top of pan fried tilapia with coconut rice on the side. VERY tasty!

Sam633
I have never had Creole sauce before, but I can see that it would be very versatile! I froze some to try you meatloaf idea:) Next time I will use fresh garlic and mash it with salt, I used Jarred stuff this time, and it just stayed hard! BTW you have Wostershire sauce in the directions, but not in the ingrediants, I just used a good splash. made for Aussie swap march 2010

mummamills
This was really good. I mean really good. DH will be very pleased when I bring this out of the freezer in a few weeks, thicken it up a little, add some chicken, and serve it with some rice. He was glad to see it this time (he comes from a long line of Cajuns)! :) His comments: the veggies could use a little more cooking (they were still crispish, especially the celery) and I didn't thicken it up enough. But the flavor, he said, was perfect! Thank you. I like making my Cajun happy.

CraftScout

RECIPE SUBMITTED BY

PaulaG

Hixson, Tennessee

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.

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