Make Ahead

Creole Sauce

August 22, 2010
1 Ratings
  • Serves About 4 cups
Author Notes

This is my version of creole sauce that is traditionally used in Shrimp Creole. This sauce is excellent with shrimp and rice; I like it over grilled chicken and even scrambled eggs. The seasoning is the way I like it--but please feel free to adjust it to your taste. (Also, if you're familiar with this cuisine, you know that celery is almost always used with onion and bell pepper--it's called the holy trinity. But I dislike cooked celery--it's a texture thing--so I didn't use it. If you like cooked celery, finely chop up a stalk or two and saute it with the onions and bell pepper--it will add a nice flavor.) If you can wait, this sauce is better after sitting in the refrigerator for a few hours or even overnight so that the flavors can meld together. —drbabs

What You'll Need
  • 1 tablespoon vegetable oil
  • 1 sweet onion, finely chopped
  • 1 large bell pepper, finely chopped
  • 3 large cloves garlic, minced
  • 3 cups tomatoes, peeled, seeded and chopped. (I've used a box of Pomi chopped tomatoes--including the juice.)
  • 1-2 teaspoons Worcestershire sauce
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt or Creole seasoning such as Tony Chacere's
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • Tabasco sauce to taste (You can use cayenne pepper or red pepper flakes if you prefer.)
  1. Heat vegetable oil in large saucepan over medium heat till shimmering. Saute onion and bell pepper (I like to add a little salt here.), stirring, till onion is translucent. (Add celery with the onion and bell pepper if using.)
  2. Stir in garlic till fragrant. Reduce heat to low. Add tomatoes, Worcestershire sauce, thyme, rosemary, oregano, salt (or Creole seasoning), pepper, paprika and bay leaf. Simmer uncover for 30 minutes, stirring occasionally. Add tabasco, 1 drop at a time, to taste for heat. Adjust salt and pepper to taste.
  3. Remove bay leaf before serving.
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4 Reviews

hardlikearmour December 16, 2010
Awesome....I'm going to make tostones for a Puerto Rican themed party, and needed a creole sauce to go with it. This looks perfect!
drbabs December 16, 2010
I hope you like it! Thanks for letting me know.
aargersi August 23, 2010
Oh yum now I know what I am doing with my shrimp tonight!!
drbabs August 23, 2010
:) Enjoy!