Now that I’ve given my basic recipe for Creole Sauce, here are some examples of its versatility within NOLA Cuisine. Keep in mind, my recipe for Creole Sauce is pretty small, 2-3 servings.
Catfish Courtbouillon (COO-B-yawn) Creole Sauce made with Dark Roux and Seafood stock. Simmer the sauce with 4-5 lemon slices, add Catfish cut into 1 1/2 inch pieces. For my small recipe I would use about an 8-10 oz. Piece of Catfish. Serve over Creole Boiled Rice.
Grillades & Grits (GREE-yahds) Creole Sauce made with dark roux and beef, veal or pork stock. I use Round Steak 1 lb. cut into 2 inch squares about 1/2 inch thick. Dredge the Grillades in flour mixed with Creole seasoning. Heat about 3 Tbsp. Vegetable Oil in a dutch oven until almost smoking, brown them very well (in batches if necessary). Cover the Grillades with Creole Sauce, add a little water or beef stock to make it slightly thin, the sauce will reduce while cooking. Simmer for about 2 hours or until the meat is very tender. Serve over Grits.
Sauce Piquant This is a Cajun sauce which can contain almost any varmint imaginable. Alligator, Turtle, Squirrel, Rabbit, Shrimp, Chicken, Crawfish, et cetera. This is basically Creole sauce which is very, very hot; which makes it a Cajun Sauce. I would add about 1/4 cup hot peppers (Jalapenos if they’re hot ones (they’re not as hot as they used to be), or Serranos) for my small Creole Sauce recipe. Make it with a comparable stock to the main ingredient. Make it similar to the Courtbouillon. I don’t usually use a thickening agent for this sauce, if I do its a Dark Roux. Serve this dish over rice.
Shrimp Creole Make your Creole Sauce with Shrimp stock. If you’re fortunate enough to be able to find heads on shrimp, do so. Simmer the shrimp (about a pound) in the sauce until just cooked through, serve immediately over rice with plenty of sauce.
Creole Choron Sauce This sauce goes great with seafood, particularly Soft Shell Crab. Equal parts Creole Sauce & Bearnaise Sauce mixed together.by
3 thoughts on “A Variety Of Uses For Creole Sauce”
How do you make creole mustard aioli?
at the end of the creole sauce, you say, 3 green onions thinly sliced. do you mean just the white parts or the whole green onion?
Also, what should the consistancy of the Dark Roux be? I made some last night, and the color was fantastic. it was a nice milk chocolate brown. However, the consistancy was a little more thin that I thought maybe it should be. it had some consistancy, but I thought it was suppose to be really, really thick.