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Emeril's Creole Sauce

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“Emeril's Creole Sauce from the Emeril Live episode, Gone Fishin'. Cool the sauce without the shrimp and store in an air-tight container in the refrigerator for up to 4 days. Taken from Emeril's.com; posted for ZWT 5.”
READY IN:
1hr 15mins
SERVES:
4-6
YIELD:
4-6 plates
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the bacon grease in a medium, heavy saucepan over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a roux a light brown forms, about 6 minutes.
  2. Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes.
  3. Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds.
  4. Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes.
  5. Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire and Tabasco, and cook, stirring, for 2 minutes.
  6. Add the stock and bring to a boil.
  7. Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by one-quarter in volume, 20 to 25 minutes, stirring occasionally.
  8. To serve immediately, add the shrimp and cook, stirring, until cooked through and tender, about 5 minutes. Adjust the seasoning to taste. Arrange 1/2 to 3/4 cup long grain white rice in each of 4 to 6 large shallow bowls or on large plates.
  9. Ladle the shrimp Creole over the rice, garnish with chopped parsley, and serve.

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