Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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'; posted for ZWT 5.

Ingredients Nutrition


  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.
Most Helpful

Great balance of flavors and easy to make. Don't let the ingredient list/directions scare you. Made with shrimp. Made for ZWT5.

Samantha in Ut June 05, 2009

Great and easy to do ! I did not add shrimp but served this with gnocchi. This sauce is a great way to use fresh veg. made for Everyday is a Holiday.

katew September 17, 2010