A Classic Creole Sauce

Written by
Danilo Alfaro
Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.
Learn about our editorial process
Danilo Alfaro
Photo of Danilo Alfaro
Published on 08/13/19 by Danilo Alfaro
Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.
Learn about The Spruce Eats's Editorial Process

Updated 08/13/19

Crawfish etouffee
Use this sauce in a classic etouffee. Sf_foodphoto / Getty Images
  • Total: 25 mins
  • Prep: 5 mins
  • Cook: 20 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
31 Calories
0g Fat
7g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 31
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 35mg 2%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 4%
Protein 1g
Calcium 33mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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