Creole Sauce Recipes

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CREOLE SAUCE



Creole Sauce image

from southernfood.about.com - Use this flavorful sauce as a base for fried green tomatoes or eggplant, or serve it as a sauce with seafood and rice or pasta.

Provided by Az B8990

Categories     Cajun

Time 25m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
1/2 cup chopped green peppers or 1/2 cup chopped red pepper
1/2 cup chopped celery
1 teaspoon creole seasoning
1/2 teaspoon dried leaf thyme
1/2 teaspoon ground paprika
1 teaspoon Worcestershire sauce
1 dash ground black pepper
1/4 teaspoon salt
1 (14 1/2 ounce) can diced tomatoes with juice
1 tablespoon tomato paste
1/2 cup chicken broth

Steps:

  • Heat the butter and oil in a medium saucepan.
  • Add the chopped onion, garlic, chopped celery and bell pepper; sauté until tender.
  • Stir in all remaining ingredients.
  • Simmer over low heat for about 10 minutes.
  • Taste and adjust seasoning.
  • Serve with fried green tomatoes or eggplant, or use with shrimp or other seafood.

Nutrition Facts : Calories 118.5, Fat 6.9, SaturatedFat 2.5, Cholesterol 7.6, Sodium 542.4, Carbohydrate 14.1, Fiber 4.2, Sugar 6, Protein 2.8

CREOLE SAUCE



Creole Sauce image

Provided by Food Network

Categories     condiment

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
Freshly ground black pepper
2 tablespoons chopped garlic
2 cups peeled, seeded and chopped Italian plum tomatoes
1/4 cup chopped basil leaves
1 tablespoon chopped fresh oregano leaves
2 teaspoons chopped fresh thyme leaves
Cayenne
2 teaspoons Worcestershire sauce
3 cups chicken stock
1/2 cup chopped green onions
6 tablespoons butter, at room temperature
Salt

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



Creole Sauce image

Provided by Food Network

Categories     condiment

Time 25m

Yield 4 servings, plus leftovers!

Number Of Ingredients 12

1 stick (1/2 cup) salted butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
2 teaspoons salt
1 1/4 teaspoons paprika
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 tablespoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup plus 2 teaspoons white vinegar

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.

CLASSIC CREOLE SAUCE



Classic Creole Sauce image

This delicious Creole sauce recipe is perfect for topping chicken, fish, and seafood. Vegetables, herbs, spices, and tomatoes make a flavorful sauce.

Provided by Diana Rattray

Categories     Dinner     Sauce

Time 35m

Number Of Ingredients 19

3 tablespoons butter, divided
1 tablespoon extra virgin olive oil
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped yellow or red bell pepper
1 large clove garlic, minced
1 1/2 teaspoons Creole seasoning
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 (14 1/2-ounce) can diced tomatoes with juice
1 2/3 cups chicken stock ​(or vegetable stock)
4 green onions, sliced
1 tablespoon tomato paste

Steps:

  • Serve over your dish of choice and enjoy.

Nutrition Facts : Calories 119 kcal, Carbohydrate 8 g, Cholesterol 17 mg, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, Sodium 479 mg, Sugar 3 g, Fat 9 g, ServingSize 2 to 3 cups (6 servings), UnsaturatedFat 0 g

BASIC CREOLE SAUCE



Basic Creole Sauce image

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

2 tablespoons olive oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
2 cups chopped carrot
6 cloves garlic, chopped
4 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
4 cups water
2 tablespoons chicken bouillon granules
2 bay leaves
1 tablespoon red pepper flakes
1 tablespoon smoked paprika
1 pinch saffron
1 pinch dried oregano, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste
1 orange, zested
1 (8 ounce) bottle clam juice
1 cup white wine
salt and ground black pepper to taste
6 1-pint canning jars with lids and rings

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

CREOLE MARMALADE SAUCE



Creole Marmalade Sauce image

This is a glaze that goes well on pork or chicken. It also serves as a dipping sauce for pork, chicken, or seafood.

Provided by lwilliams001

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 8

Number Of Ingredients 5

1 cup orange marmalade
2 tablespoons Dijon mustard (such as Grey Poupon®)
1 tablespoon horseradish sauce
1 teaspoon hot pepper sauce (such as Tabasco®)
salt to taste

Steps:

  • Mix marmalade, mustard, horseradish sauce, hot sauce, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 103.3 calories, Carbohydrate 27.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 137.4 mg, Sugar 24.2 g

FRIED SNAPPER WITH CREOLE SAUCE



Fried Snapper With Creole Sauce image

Best enjoyed using local snapper, this bright dish represents the protein part of fish and fungi, a classic duo on dinner tables in the Virgin Islands. The fish is topped with plenty of thyme-laced, tomato-based Creole sauce and is typically served over a bed of fungi, the classic Virgin Islands side dish of buttery cooked cornmeal with sliced, boiled okra. Michael Anthony Watson and Judy Watson, husband-and-wife owners of Petite Pump Room in St. Thomas, traditionally use whole fried snapper for this recipe, but you can use fish fillets. For authenticity, serve them with plenty of hot sauce on the side for a little extra heat.

Provided by Korsha Wilson

Categories     dinner, quick, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons olive oil
3 medium yellow onions, halved and cut into 1/4-inch-thick slices
1 red bell pepper, cored and cut into 1/4-inch-thick slices
1 green bell pepper, cored and cut into 1/4-inch-thick slices
4 garlic cloves, sliced
1 (14-ounce) can tomato sauce
4 fresh thyme sprigs
4 teaspoons distilled white vinegar
4 teaspoons seasoning salt, such as Creole seasoning or Lawry's
Kosher salt and ground black pepper
1/3 cup vegetable oil
1/2 cup all-purpose flour
1 1/2 teaspoons seasoning salt, such as Creole seasoning or Lawry's
4 skin-on red snapper fillets (about 6 ounces each)
Hot sauce (optional)

Steps:

  • Prepare the sauce: In a large skillet, heat the olive oil over medium until shimmering. Add the onions, red and green bell peppers and garlic, and cook, stirring occasionally, until fragrant and just starting to brown, about 7 minutes.
  • Stir in the tomato sauce, thyme and 1 3/4 cups water; bring to a boil over high.
  • Stir in the white vinegar and seasoning salt, reduce the temperature to medium-low and simmer for 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
  • Meanwhile, prepare the fish: Heat the vegetable oil in a large frying pan over medium. On a large plate, mix the flour and seasoning salt with a fork.
  • Pat the snapper fillets dry using paper towels, and season 2 fillets with salt and pepper before dipping them into the flour mixture until coated on both sides.
  • Once the oil is shimmering, gently lay the floured fillets in the hot oil, skin-side down, and cook until skin is crispy, 3 to 4 minutes. Using a fish spatula, carefully flip fillets and cook for an additional 2 to 3 minutes, until cooked through.
  • Transfer the fish to a large paper-towel-lined plate. Cover loosely with foil and repeat with the remaining fillets.
  • Divide fish among plates, skin side up, and top with the Creole sauce. Serve immediately, passing hot sauce at the table.

CREOLAISE SAUCE



Creolaise Sauce image

What if you seasoned hollandaise with a spicy Creole mustard? You'd get this sauce, which Marion Burros brought to The Times in 1983, part of a piece on Cajun cooking. In it, she highlighted Chez Marcelle in Broussard, where Marcelle Bienvenu served this particular sauce alongside stuffed crabs, one of the restaurant's specialties. But the sauce can stand on its own, as a stand-in for regular hollandaise. Pair it with eggs, or asparagus, for a bit more kick than the original.

Provided by Marian Burros

Categories     condiments, sauces and gravies, appetizer

Time 15m

Yield About 1 1/2 cups

Number Of Ingredients 6

About 1 1/4 cups butter
8 egg yolks
1 tablespoon water
2 tablespoons lemon juice
1/3 cup Creole-style mustard
3 dashes hot pepper sauce

Steps:

  • Melt butter over low heat; let white milk solids settle to the bottom. Skim white froth off surface. Pour off clear yellow liquid, leaving sediment in pan. Set aside 1 cup clarified butter.
  • Combine yolks and water in top of double boiler and whisk over warm water, until mixture is thick. Set in pan of ice water to halt cooking process.
  • Gradually add clarified butter, stirring constantly, then stir in lemon juice, mustard and hot pepper sauce; warm over hot water.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 13 grams, Sodium 91 milligrams, Sugar 0 grams, TransFat 1 gram

PAUL PRUDHOMMES CREOLE SAUCE



PAUL PRUDHOMMES CREOLE SAUCE image

Categories     Sauce     Tomato

Yield 2 1/2 cups

Number Of Ingredients 19

2 whole bay leaves
3/4 tsp dried oregano
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp ground red pepper
1/2 tsp sweet paprika
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried sweet basil
1 tbsp butter
1 cup peeled and chopped tomatoes
3/4 cup chopped onions
3/4 cup chopped celery
3/4 cup chopped green bell pepper
1 1/2 tsp minced garlic
1 1/4 cups chicken stock
1 cup canned tomato sauce
1 tsp sugar
1//2 tsp Tabasco

Steps:

  • Thoroughly combine seasoning mix ingredients in a small bowl and set aside. Melt butter in a large skillet over medium heat. Stir in the tomatoes, onions, celery and bell peppers; then add the garlic and seasoning mix, stirring thoroughly. Saute until onions are transparent, about 5 minutes, stirring occasionally. Stir in the stock, tomato sauce, sugar and Tabasco; bring to a boil. Reduce heat to maintain a simmer and cook until vegetables are tender and flavors are married, about 20 minutes, stirring occasionally. Remove bay leaves before serving.

SHRIMP WITH CREOLE SAUCE



Shrimp with Creole Sauce image

Dip into this zippy Creole-style sauce and you'll never crave seafood sauce again. Chunky but not too spicy, the tantalizing tomato blend complements cold shrimp or cooked seafood.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 12 servings.

Number Of Ingredients 16

1 large onion, chopped
1/2 cup finely chopped green pepper
1 celery rib with leaves, finely chopped
1 tablespoon canola oil
3 garlic cloves, minced
1 can (28 ounces) diced tomatoes
1/4 cup minced fresh parsley
1/4 cup water
1/4 cup tomato paste
2 tablespoons lime juice
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon hot pepper sauce
1/4 teaspoon ground allspice
36 cooked large shrimp, peeled and deveined

Steps:

  • In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp.

Nutrition Facts : Calories 56 calories, Fat 1g fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

CREOLE HOLLANDAISE SAUCE



Creole Hollandaise Sauce image

Make and share this Creole Hollandaise Sauce recipe from Food.com.

Provided by AlainaF

Categories     Sauces

Time 10m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1/2 teaspoon chopped parsley
1 cup stock or 1 cup hot water
1/4 teaspoon lemon juice
2 tablespoons mayonnaise
1/4 teaspoon white pepper
1 egg yolk
1 tablespoon flour
1 teaspoon chili powder
1/4 teaspoon salt

Steps:

  • Melt butter in sauce pan, add flour and stir until smooth.
  • Pour stock or hot water in slowly, stirring to blend smooth.
  • Add lemon juice, chili powder, mayo, white pepper, and salt.
  • Whip with a whisk and add egg yolk.
  • Can be served hot or cold.
  • If thinner mixture is desired, use vinegar to cut consistency.

Nutrition Facts : Calories 101.5, Fat 9.3, SaturatedFat 4.4, Cholesterol 58.7, Sodium 261.3, Carbohydrate 3.9, Fiber 0.3, Sugar 0.6, Protein 1.1

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Chicken Creole with Chile Cream Sauce Recipe. 1/4 to 1/2 cup cream, half-and-half, or milk Steps to Make It Gather the ingredients. Melt the butter in a saucepan over medium-low heat. Add the onions, bell pepper, celery, and bacon. Cook, stirring, for 4 minutes. Add the flour and continue cooking for about 3 minutes longer, stirring constantly ...
From foodnewsnews.com


RECIPE CREOLE SAUCE
2022-03-09 Creole Sauce Recipe. Creole sauce is a sauce that is used as an accompaniment to meats, whether roasted, baked or grilled. It is a sauce of Argentine origin that is worth learning to prepare at home. Servings / Units: 1 Approximate Preparation Time: 15M …
From chimichurri-sauce.com


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