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    You are in: Home / Recipes / Creole Sauce Recipe
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    Creole Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    PaulaG's Note:

    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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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      In a medium size saucepan, over medium heat, heat the oil.
    2. 2
      Add the chopped onion, celery, bell pepper and garlic cooking until slightly wilted.
    3. 3
      Add the tomatoes and cook for an additional 1 to 2 minutes.
    4. 4
      Add about 1 1/2 cups stock, taking care not to add to much. You can always add more if needed.
    5. 5
      Add the seasonings, bay leaves, hot sauce and Worcestershire sauce; stir and reduce heat to simmer.
    6. 6
      Mix the cornstarch with equal amounts of water and stir 1 tablespoon of mixture into sauce.
    7. 7
      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.
    8. 8
      Simmer about 20 minutes adding additional stock as necessary.
    9. 9
      The last 10 minutes of cooking time, stir in the parsley and green onions.
    10. 10
      Remove bay leaves, taste and adjust seasonings as needed.
    11. 11
      Use the sauce to make your favorite recipe for shrimp creole, etc.
    12. 12
      This sauce can be frozen in sturdy container and thawed in refrigerator before reheating and using.

    Browse Our Top Savory Sauces Recipes

    Ratings & Reviews:

    • on February 01, 2012

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 25, 2010

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2007

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Creole Sauce

    Serving Size: 1 (838 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 123.7
     
    Calories from Fat 64
    51%
    Total Fat 7.1 g
    10%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 54.6 mg
    2%
    Total Carbohydrate 14.5 g
    4%
    Dietary Fiber 3.0 g
    12%
    Sugars 5.5 g
    22%
    Protein 2.0 g
    4%

    The following items or measurements are not included:

    vegetable stock

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