Prep 15 mins
Cook 25 mins
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.
- 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
- 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.
I used only:
Garlic (mashed up with salt)
Canned diced tomatoes
Beef flavoring dissolved in hot water
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!
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
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.