creole red sauce

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.
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