Creole Red Sauce

Anaid avatar
By Diana Adcock
from Yes, IL

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.

VIDEO PLAYER
serves 3 cups
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients

  •   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
    salt
  •   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
    cornstarch
  •   3 Tbsp
    water
  •  
    hot sauce to taste

How To Make

  • 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.

Categories & Tags for Creole Red Sauce: