Sauces and Condiments Sauces Pasta Sauces Tomato Basic Creole Sauce 4.3 (8) 7 Reviews 5 Photos I cook a big batch of this Creole sauce recipe and keep it 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. Submitted by NancySacTown Updated on January 25, 2023 Save Rate Print Share Trending Videos Close this video player 5 5 5 5 Prep Time: 45 mins Cook Time: 1 hr Total Time: 1 hr 45 mins Servings: 24 Yield: 6 pints Jump to Nutrition Facts 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 (8 ounce) bottle clam juice 1 cup white wine 1 orange, zested 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 salt and ground black pepper to taste Directions Heat olive oil in a large pot over medium heat. Stir in celery, onion, bell pepper, carrot, and garlic; cook and stir until vegetables are tender, about 10 minutes. Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture. Stir in clam juice and white wine. Season with orange zest, red pepper flakes, smoked paprika, saffron, oregano, basil, and thyme. 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. To Freeze Leftover Sauce: Allow the sauce to cool completely. Meanwhile, clean and sterilize 6 1-pint canning jars with lids and rings. Divide cooled sauce into prepared jars. Cover with lids and rings and place into the freezer. The sauce can be frozen for up to 3 months. I Made It Print Nutrition Facts (per serving) 49 Calories 2g Fat 7g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 49 % Daily Value * Total Fat 2g 2% Saturated Fat 0g 1% Cholesterol 0mg 0% Sodium 229mg 10% Total Carbohydrate 7g 3% Dietary Fiber 2g 6% Total Sugars 3g Protein 1g 2% Vitamin C 19mg 21% Calcium 42mg 3% Iron 1mg 6% Potassium 270mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved