Authentic Creole Sauce Food

CREOLE SAUCE

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.

CREOLE JAMBALAYA

Steps:

• In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

AUTHENTIC SHRIMP CREOLE

Steps:

• Cook onion, celery and garlic in hot oil until tender but not brown.
• Add tomatoes, tomato sauce and seasonings.
• Simmer uncovered about 45 minutes.
• Mix cornstarch and 2 teaspoon water, stir into sauce.
• Add shrimp, simmer until done (about 5 minutes).
• Serve with yellow rice.

BASIC CREOLE SAUCE

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.

CREOLE PORK CHOPS

Steps:

• In a large, deep, heavy skillet with a lid, over moderately high heat, heat the oil and brown the pork chops for 3 minutes on each side.
• Remove the chops as they brown, and keep warm in a 180 degree oven.
• Reserve 3 tbls.
• of the pan drippings, and pour off the excess.
• Over moderate heat, with the pan drippings saute the onion, green pepper, celery and garlic, stirring for 5 minutes.
• Add the tomatoes, tomato paste, beef stock, sugar, bay leaf, oregano, salt and pepper, and stir.
• Reduce to moderately low heat, cover, and simmer for 30 minutes, stirring occasionally.
• Return the chops to the skillet and cook covered for 30 minutes more, turning chops once.
• Transfer the chops to a large, deep, heated platter, pour the sauce over the chops, sprinkle with pasrley and serve.

IMPRESSIVE CREOLE DIPPING SAUCE

Steps:

• Mix Creole mustard with the mayonnaise to taste.
• Add lemon juice to taste, (1 Tbsp. will get you going.) Add Creole spices to taste (start with 1 1/2 tsp.).
• Refrigerate for about 1 hour.