sauce creolaise
(1 RATING)
Clipped this from the Mobile Register several years back. It is great sauce for shrimp, chicken, pork chops, etc. Make ahead and freeze. Everyone I've made it for absolutely loves it!
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prep time
cook time
1 Hr
method
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yield
6
Ingredients
- 1/2 cup plain flour
- 1 cup butter or bacon drippings
- 1 cup each of celery, green pepper, onions, and flat leaf parsley
- 1/2 cup finely chopped garlic
- 4 cups diced tomatoes (fresh or canned)
- 2 cups tomato sauce
- 2 cups sliced mushrooms (optional)
- - water, vegetable or chicken broth to achieve desired consistency
- 6 - bay leaves
- 1 teaspoon thyme leaves
- - salt, pepper, and cayenne to taste
How To Make sauce creolaise
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Step 1Mix melted butter or drippings together with flour. Cook over medium heat until copper colored (ten to twelve minutes.) Add next seven ngredients. Cook until vegetables are translucent.
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Step 2Add diced tomatoes and tomato sauce. Add water or broth as needed to achieve desired consistency.
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Step 3Add mushrooms (optional). Add sugar, salt, pepper and cayenne to taste. Simmer ten minutes. (I actually simmer for 30 to 45 minutes, as I feel this gives more time for flavors to blend.
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Step 4For chicken, cook one large stewing hen, cut family style, in salted water until tender. Drain. Ad 2 quarts Sauce Creolaise. Simmer 30 minutes. For Pork chops, brown 6 (8 oz) pork chops in oil -2 minutes per side. Place in oven-proof dish and cover with 4 cups of sauce. Bake, covered, l hour, at 350. Shrimp - Season 3 dozen jumbo shrip with salt and pepper. Melt 1/2 stick butter in heavy skillet. Saute shrimp on each side 10 to 20 seconds. Cover with six cups of sauce. Simmer 15 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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