creole red sauce
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This is a wonderful Creole sauce you can adjust to your own tastes. If you are cooking fish or shrimp use shrimp stock, chicken or eggs use chicken stock. For brunch poach eggs on top, rather like Mexicos's Huevos Rancheros.
yield
3 cups
prep time
30 Min
cook time
30 Min
method
Stove Top
Ingredients For creole red sauce
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2 Tbspolive oil
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1 mdyellow onion, julienned
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1 mdgreen bell pepper, julienned
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1 mdred bell pepper, julienned
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2 stalkcelery, julienned
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1 can14 1/2 oz diced tomatoes
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3 lgcloves garlic, minced
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2 cshrimp or chicken stock
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2bay leaves
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1 tspsalt
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1/2 tspblack pepper
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1 tspdried thyme
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1/2 tspcayenne pepper
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1/2 tspwhite pepper
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1 Tbspworcestershire sauce
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2 Tbspparsley, chopped
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3green onions, thinly sliced
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2 Tbspcornstarch
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3 Tbspwater
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hot sauce to taste
How To Make creole red sauce
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1Heat the oil over medium heat, add the onions, peppers and celery, sautéing until slightly wilted.
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2Add the Garlic and Tomatoes and cook for about 1-2 minutes.
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3Combine the salt, black pepper, thyme, cayenne pepper and white pepper in a small bowl. Stir to combine.
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4Add 1/2 teaspoon to the vegetable mixture and stir.
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5Cover with stock of choice (shrimp for seafood, chicken for poultry) by 1/2 inch, add Bay Leaves and stir.
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6In a small bowl combine cornstarch and water-whisk until smooth, set aside.
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7Reduce heat and simmer for 20 minutes, stirring often.
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8Taste and add additional seasoning blend if desired.
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9Stir in the Worcestershire sauce, parsley and green onions.
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10Bring sauce up to a gentle boil and add the cornstarch slurry, a little at a time. You want your sauce tight but not watery.
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11Remove bay leaves.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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