Real Recipes From Real Home Cooks ®

creole sauce and rice

★★★★★ 1
a recipe by
Sena Wilson
Lake Jackson, TX

Well, we do love those cajun dishes. This one I vary sometimes on choices of meat, from link sausage to ground Venison, Chorizo or ground sirloin. The version posted is one with Eckermann's Smoked Hot Links (sausage). You can use the links with jalapeno if you can take the heat! If you don't have this brand, then substitute your favorite local brand of links. I like to simmer it for an hour or so to soak up the spices. The next day it is even better if you have leftovers! The basic sauce can be used for other dishes.

★★★★★ 1
serves 4 to 6
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For creole sauce and rice

  • 1 pkg
    (28 oz.) eckermann's smoked links (garlic or hot), sliced*
  • 1/2 c
    green pepper, chopped
  • 1/2 c
    green onions, chopped
  • 1
    onion, small and chopped
  • 2 stalk
    celery, chopped
  • 2 clove
    garlic, chopped
  • 3 Tbsp
    bacon drippings (optional)
  • 1 can
    (14.5 oz.) cajun stewed, chopped or diced tomatoes
  • 1 can
    (10 oz.) rotel
  • 1 can
    (8 oz.) tomato sauce
  • 1 can
    tomato paste
  • 2 Tbsp
    brown sugar
  • 1
    bay leaf
  • 1/2 tsp
    sweet basil
  • 1/4 tsp
  • 1/4 tsp
    thyme, dried
  • 1/8 tsp
  • 1 Tbsp
    worcertershire sauce
  • salt and pepper to taste
  • 1/2 c
    beef stock or water, more if needed
  • cooked rice, prepared separately, for 4 to 6 people

How To Make creole sauce and rice

  • 1
    Saute on medium heat the sausage links, green pepper, onions, celery and garlic in bacon drippings (or oil) in a large skillet 4 - 5 minutes. Add the remaining ingredients and turn heat down low. Simmer, stirring occassionally, for one hour or longer. Add water as needed if it becomes a little too thick. I like a thick sauce so I adjust carefully. Serve over cooked rice.
  • 2
    *You can use less meat if you are not a "hardy meat" person, so adjust accordingly and use fewer links. Personally, I like more sauce and use less links! When using other ground meats, I generally use 2 - 3 lbs.