Creole sauce is based on tomatoes, Cajun vegetables (onion, capsicum, celery) and, of course, hot pepper sauce to give it a bit of kick. It is good with fish (poached or grilled), chicken (roast, poached or grilled), roast duck, roast pork, pork chops, vegetables, rice or pasta. The sauce will last up to a week in the fridge. Makes about 4 cups.
Ingredients
Method
- Sauté onion, capsicum, and celery on medium heat until onion is soft and translucent (~ 3-5 min)
- Add garlic and cook briefly
- Add remaining ingredients
- Cook on medium heat, stirring occasionally, until slightly thickened (~ 10-15 min)
- Add more water, sherry or tomato juice if sauce seems too thick.
- Add more salt, pepper, and/or hot pepper sauce to taste.
Notes
Adapted from Kelly (1993) and Passmore (1992)