CREOLE SAUCE
Steps:
- In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in the butter. Serve warm.
CREOLE SAUCE
Provided by Food Network
Categories condiment
Time 25m
Yield 4 servings, plus leftovers!
Number Of Ingredients 12
Steps:
- Melt the butter on low heat, preferably in a double boiler, or, paying close attention, stirring regularly in a pot. Stir in the flour, incorporating it into the butter thoroughly until smooth. Slowly add the milk, stirring constantly. Cook on low-medium heat, stirring regularly, until it reaches a silky, creamy consistency. Whisk in the salt, paprika, garlic powder, onion powder, oregano, cayenne, nutmeg and cloves. Cook for 5 minutes. Whisk in the vinegar, adding slowly. Cook for another 5 minutes, whisking often.
SAUCE CREOLAISE
Clipped this from the Mobile Register several years back. It is great sauce for shrimp, chicken, pork chops, etc. Make ahead and freeze. Everyone I've made it for absolutely loves it!
Provided by Pat Veeder
Categories Other Main Dishes
Time 1h
Number Of Ingredients 11
Steps:
- 1. Mix melted butter or drippings together with flour. Cook over medium heat until copper colored (ten to twelve minutes.) Add next seven ngredients. Cook until vegetables are translucent.
- 2. Add diced tomatoes and tomato sauce. Add water or broth as needed to achieve desired consistency.
- 3. Add mushrooms (optional). Add sugar, salt, pepper and cayenne to taste. Simmer ten minutes. (I actually simmer for 30 to 45 minutes, as I feel this gives more time for flavors to blend.
- 4. For chicken, cook one large stewing hen, cut family style, in salted water until tender. Drain. Ad 2 quarts Sauce Creolaise. Simmer 30 minutes. For Pork chops, brown 6 (8 oz) pork chops in oil -2 minutes per side. Place in oven-proof dish and cover with 4 cups of sauce. Bake, covered, l hour, at 350. Shrimp - Season 3 dozen jumbo shrip with salt and pepper. Melt 1/2 stick butter in heavy skillet. Saute shrimp on each side 10 to 20 seconds. Cover with six cups of sauce. Simmer 15 minutes.
BASIC CREOLE SAUCE
I cook a big batch of this sauce and keep in the freezer for when I need to pull together a quick dinner party or supper for my family. Just reheat and add a combination of shrimp, sausage, or chicken and serve over hot rice. Add in a combination of the optional ingredients to make it your own. You will have a meal fit for company.
Provided by NancySacTown
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h15m
Yield 24
Number Of Ingredients 21
Steps:
- Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
- Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
- Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
- Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
- Allow the sauce to cool completely.
- To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 6.9 g, Cholesterol 0.3 mg, Fat 1.5 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 229.2 mg, Sugar 3.4 g
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