|Nutritional Guidelines (per serving)|
This classic Creole sauce is made with tomatoes, celery, bell peppers, onions, and garlic, along with seasonings, herbs, and other ingredients. Make this sauce an hour or two ahead of time for more flavor.
Use the sauce with shrimp, spoon some over fried eggplant, or use it to add flavor and color to plain grilled or baked chicken breasts.
See Also: Seasoned Creole Sauce
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 large clove garlic (minced)
- 1/4 cup onions (chopped, about 1/2 medium onion)
- 1/4 cup green bell pepper (chopped)
- 1/4 cup yellow or red bell pepper (chopped )
- 1/2 cup celery (chopped)
- 1/2 teaspoon paprika
- 1 1/2 teaspoons Creole seasoning
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon dried leaf oregano
- 1/2 teaspoon dried leaf basil
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
- 1/4 teaspoon freshly ground pepper
- 1 can (14.5 ounces each) diced tomatoes with juice
- 1 can (approximately 1 2/3 cups) chicken stock (or vegetable stock)
- 4 green onions (sliced, with most of the green)
- 1 heaping tablespoon tomato paste
- 2 tablespoons butter
Heat butter and oil over medium-low heat in a medium saucepan.
Add chopped garlic, onions, peppers, and celery. Sauté the vegetables for about 5 to 7 minutes, until just tender.
Meanwhile, combine the paprika, Creole seasoning, thyme, oregano, basil, Worcestershire sauce, hot sauce, and ground pepper in a small cup.
Stir tomatoes into the vegetables then add the seasoning mixture. Sauté for 1 minute longer.
Add chicken or vegetable stock and bring to a boil. Stir in the sliced green onions.
Continue boiling, uncovered, for 10 minutes. Most of the liquid will cook away.
Stir in the tomato paste until well blended into the sauce.
Remove from heat and stir in the 2 tablespoons butter.
Serve with fish, seafood, chicken, or other meat.