Creole Red Sauce

Creole Red Sauce

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Diana Adcock


This is a wonderful Creole sauce you can adjust to your own tastes. If you are cooking fish or shrimp use shrimp stock, chicken or eggs use chicken stock. For brunch poach eggs on top, rather like Mexicos's Huevos Rancheros.


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3 cups
30 Min
30 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 1 medium
    yellow onion, julienned
  • 1 medium
    green bell pepper, julienned
  • 1 medium
    red bell pepper, julienned
  • 2 stalk(s)
    celery, julienned
  • 1 can(s)
    14 1/2 oz diced tomatoes
  • 3 large
    cloves garlic, minced
  • 2 c
    shrimp or chicken stock
  • 2
    bay leaves
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 1 tsp
    dried thyme
  • 1/2 tsp
    cayenne pepper
  • 1/2 tsp
    white pepper
  • 1 Tbsp
    worcestershire sauce
  • 2 Tbsp
    parsley, chopped
  • 3
    green onions, thinly sliced
  • 2 Tbsp
  • 3 Tbsp
  • ·
    hot sauce to taste

How to Make Creole Red Sauce


  1. Heat the oil over medium heat, add the onions, peppers and celery, sautéing until slightly wilted.
  2. Add the Garlic and Tomatoes and cook for about 1-2 minutes.
  3. Combine the salt, black pepper, thyme, cayenne pepper and white pepper in a small bowl. Stir to combine.
  4. Add 1/2 teaspoon to the vegetable mixture and stir.
  5. Cover with stock of choice (shrimp for seafood, chicken for poultry) by 1/2 inch, add Bay Leaves and stir.
  6. In a small bowl combine cornstarch and water-whisk until smooth, set aside.
  7. Reduce heat and simmer for 20 minutes, stirring often.
  8. Taste and add additional seasoning blend if desired.
  9. Stir in the Worcestershire sauce, parsley and green onions.
  10. Bring sauce up to a gentle boil and add the cornstarch slurry, a little at a time. You want your sauce tight but not watery.
  11. Remove bay leaves.

Printable Recipe Card

About Creole Red Sauce

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Cajun/Creole

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