Recipe

Creole Sauce

Photo by drbabs

This recipe was entered in the contest for Your Best Condiment
Chef
drbabs's 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...
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.

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1 teaspoon finely chopped fresh rosemary Ask a question about this ingredient

1 teaspoon salt or Creole seasoning such as Tony Chacere's Ask a question about this ingredient

1/2 teaspoon fresh ground black pepper Ask a question about this ingredient

Tabasco sauce to taste (You can use cayenne pepper or red pepper flakes if you prefer.) Ask a question about this ingredient

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.)
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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.
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Remove bay leaf before serving.
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