|From Nola Cuisine Images – (reedited)|
Creole Sauce is extremely verstile in NOLA Cuisine and Louisiana cooking in general. It is the basis for so many dishes, when you come right down to it, with just slight variations for each, so I’m going to try to break this down as I see it, but first things first. My recipe for Creole Sauce. This is a loose recipe, keep in mind everyone has their own, whether they call it Red Gravy, Creole Tomato Sauce, Sauce Piquant (which isn’t exactly the same but darned similar), but they all contain the same basic ingredients:
Tomatoes, Holy Trinity (Onion, Celery, Bell Pepper), Garlic, Some kind of Stock (usually chicken, more on this later), Cayenne, Hot Sauce, Bay Leaf, Seasonings (Salt & pepper or maybe a Creole seasoning, almost always Thyme), Green Onions and Parsley.
These are what I consider the basics for a Creole Sauce. Here is how I make a small batch (it’s usually just my wife and I, so this makes enough for dinner and a little left over for use in another recipe) of basic Creole Sauce:
Creole Sauce Recipe
2 Tbsp Olive Oil
1 Medium Onion, Julienned
2 Stalks Celery, Julienned
1 small Bell Pepper, Julienned
1 Tbsp Garlic, minced
1 Can Diced Tomatoes (14 1/2 oz.) or Same amount Fresh from the Garden
Stock to cover, about 2 cups
2 Fresh Bay leaves
Salt, Black Pepper, Thyme (dried), Cayenne, White Pepper all To Taste
1 Tbsp Worcestershire Sauce
Hot Sauce, To Taste (I use Crystal Hot Sauce)
2 Tbsp Flat Leaf Parsley, Chopped
3 Thinly sliced Green Onions
Corn Starch Slurry (2 Tbsp. Corn starch/2 Tbsp Water) or Dark Roux
depending on the dish.
**Note** If you don’t want to use a thickening agent, simply reduce the sauce until it is the correct consistency.
Heat the oil over medium heat, add the Trinity and saute until slightly wilted. Add the Garlic and Tomatoes and cook for about 1-2 minutes. Cover with the stock by 1/2 inch, add Bay Leaves and a small amount of seasoning, bring to a boil; lower to a simmer. If using Roux, add at this point. Not too much, maybe 1-2 Tablespoons. If it gets too thick, add a little more stock or water. It should be loose but not too watery. Simmer about 20 minutes. Add the seasonings and Hot sauce to taste. Add the Worcestershire Sauce, Parsley and Green Onions. If using the slurry, Bring to a boil then add the slurry, a little at a time until it is the right consistency. It should be tight, but not watery. Not too thick, not too thin. Remove the Bay leaves.by
7 thoughts on “Creole Sauce Recipe”
So very good for so many things.
I bow and stand in the shadow of the master!!! I live/cook, and eat in Madison Wi. Chef John Roussos has so far provided us with Creole/Cajun (sorry if I got it backwards) cooking from his New Orleans Takeout Business (and has done a Fabulous Job). I just got done making some Creole Sauce with your recipe (with some shrimp stock with shell on shrimp) and if I die tomorrow my life is complete. THANKYOU for your recipe’s and the time you have spent bringing them to the masses. Now it’s time to go after your sausage recipes. I’m looking at a Bradley Smoker. THANKS AGAIN….. Ziggy
Try some shrimp stock in it. It’s to die for.
Thank you for this site. I wonder if you have any info about tripe. I have a soft spot for offal and I make an awesome creole tripe that my father passed down to me when I was a kid. It’s basically the same creole sauce you describe here. It made a wonderful Sunday breakfast.
Excellent, We ate last night at La Louisianne in Montreal and now I decided I must venture out and attempt some cajun and creole cooking of my own. Ill try this recipe tonight, and share this link on my blog! thank you
This recipe is great, I added wine with the broth, and added chopped, fresh creole tomatoes along with the parsley and green onion. THANKS for sharing!!!
Hi. We are interested in maybe using this recipe in the Nov 2012 issue of Southern Living. Will you please email me at your earliest convenience? Thanks so much, Donna