A Classic Creole Sauce

By Danilo Alfaro

Updated 07/15/18

Crawfish etouffee
Use this sauce in a classic etouffee. Sf_foodphoto / Getty Images
Ratings (8)
  • Total: 25 mins
  • Prep: 5 mins
  • Cook: 20 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
31 Calories
0g Fat
7g Carbs
1g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Creole sauce is a spicy tomato sauce made with sauteed onions, green peppers, and garlic, and seasoned with cayenne pepper.

Note: This recipe calls for 1 quart of the classic tomato sauce, which is one of the five so-called mother sauces of the culinary arts. You could instead use 1 quart of basic tomato pasta sauce, which is easier to make.

Ingredients

  • 1 quart tomato sauce
  • 3/4 cup onions (chopped)
  • 3/4 cup celery (chopped)
  • 1/2 cup green pepper (diced)
  • 1 clove garlic (minced)
  • 1 bay leaf
  • 1/2 teaspoon oregano (dried)
  • Zest of 1 lemon
  • Salt (kosher to taste)
  • Black pepper (freshly ground, to taste)Cayenne pepper (to taste)

Steps to Make It

  1. In a heavy-bottomed saucepan, sauté the onions, green pepper, celery and garlic until the onions are translucent, about 5 minutes.

  2. Add the tomato sauce, bay leaf, oregano, and lemon zest. Bring to a simmer and cook for about 15 minutes.

  3. Remove bay leaf, season with the salt, pepper, and cayenne and serve right away.