Creole Sauce Food

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

Ingredients

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

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

Ingredients

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

SEAFOOD CREOLE

Seafood Creole image

This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.

Provided by Plain ole Bob

Categories Seafood Fish

Time 1h10m

Yield 6

Number Of Ingredients 21

Ingredients

¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
½ teaspoon dried sweet basil
¼ cup butter
1 cup peeled chopped tomato
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped green bell pepper
1 ½ teaspoons minced garlic
1 ¼ cups chicken stock
1 cup canned tomato sauce
1 teaspoon white sugar
½ teaspoon hot pepper sauce (such as Tabasco®)
2 bay leaves
1 pound peeled and deveined rock shrimp (thawed if frozen)
1 pound bay scallops (thawed if frozen)
1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

Steps:

Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g

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

Ingredients

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

CREOLE SAUCE

Creole Sauce image

Provided by Food Network

Categories condiment

Time 25m

Yield 4 servings, plus leftovers!

Number Of Ingredients 12

Ingredients

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.

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