Creole Sauce

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.

Creole Sauce
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Ingredients
  1. 1/4 cup olive oil or butter
  2. 1 large onion, chopped
  3. 1 green or red capsicum, seeded and chopped
  4. 1 cup chopped celery
  5. 3-6 cloves garlic, chopped
  6. 2 cans chopped tomatoes, including juice
  7. 1 teaspoon - 2 tablespoons Cajun Spice Mix
  8. 1 teaspoon dried thyme or oregano or marjoram (or 2 teaspoons fresh)
  9. 1 1/2 teaspoons dried basil (or 1 tablespoon fresh)
  10. 1/4 - 1 teaspoon hot pepper sauce (e.g. Tabasco)
  11. 1 teaspoon salt
  12. 1/4 teaspoon black pepper
  13. [Optional] 2 bay leaves
  14. [Optional] 1/4 teaspoon cayenne pepper
  15. [Optional] 1 tablespoon Worcestershire sauce
  16. [Optional] 1/2 cup dry sherry or 2 tablespoons red wine vinegar
  17. [Optional] 1 teaspoon sugar
Instructions
  1. Sauté onion, capsicum, and celery on medium heat until onion is soft and translucent (~ 3-5 min)
  2. Add garlic and cook briefly
  3. Add remaining ingredients
  4. Cook on medium heat, stirring occasionally, until slightly thickened (~ 10-15 min)
  5. Add more water, sherry or tomato juice if sauce seems too thick.
  6. Add more salt, pepper, and/or hot pepper sauce to taste.
Adapted from Kelly (1993) and Passmore (1992)
Adapted from Kelly (1993) and Passmore (1992)
Balagan Recipes http://balaganrecipes.info/

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