Emeril's Creole Sauce

Submitted by alligirl

"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's.com; posted for ZWT 5."

 

• Ready In: 1hr 15mins
• Ingredients: 22
• Yields: 4-6 plates
• Serves: 4-6

ingredients

• 2 tablespoons bacon grease
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 cup finely chopped yellow onion
• 1⁄2 cup finely chopped green bell pepper
• 1⁄2 cup finely chopped celery
• 1 tablespoon minced garlic
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon crushed red pepper flakes (to taste)
• 2 bay leaves
• 2 tablespoons tomato paste
• 3 cups finely chopped peeled, and seeded tomatoes
• 1 tablespoon chopped fresh parsley, plus more for garnish
• 1 1⁄2 teaspoons chopped fresh oregano
• 1 teaspoon chopped fresh basil
• 1 teaspoon chopped fresh thyme
• 1 teaspoon grated lemon zest
• 1 teaspoon Worcestershire sauce
• 1 1⁄2 teaspoons Tabasco sauce or 1 1/2 teaspoons other hot pepper sauce
• 2 cups chicken, shrimp or 2 cups fish stock, cold
• 1 1⁄4 lbs shrimp, peeled and deveined
• hot cooked long-grain rice, for serving

directions

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.

Reviews

[Samantha in Ut]

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

 

[katew]

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.