Basic Creole Sauce

6
NancySacTown 0

"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."
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Ingredients

2 h 15 m servings 49 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
  3. Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
  4. 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.
  5. Allow the sauce to cool completely.
  6. 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.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

I recently purchased a can of Creole sauce and that inspired me to look for a recipe that I can home-can with tomatoes this summer. This looks like the one! I'll have to leave out the clam jui...

Most helpful critical review

I made this recipe (nod to other reviewers) and didn't like it at all. several things stuck out after tasting this, the first was that carrot didn't have any place in this recip. Maybe it's a na...

I recently purchased a can of Creole sauce and that inspired me to look for a recipe that I can home-can with tomatoes this summer. This looks like the one! I'll have to leave out the clam jui...

I am the author of this recipe and would love for you to try it. Let me know how it works for you.

This is very similiar to my creole recipe but I need to stop making it with a roux-too many calories. This looks harmless and I hadn't thought to make a big batch and freeze it. Great idea! Than...

I have been introduced to a Creole seasoning called "Slap Ya'Mama" as well as Emeril's "Bayou Blast". Using either one of those will get you where you need to go as far as seasoning.

I made this recipe (nod to other reviewers) and didn't like it at all. several things stuck out after tasting this, the first was that carrot didn't have any place in this recip. Maybe it's a na...

Emily, I am new to canning and want to can this totally awesome recipe. I love the clam juice I can't imagine with out it. Why leave it and chicken broth out ? Why add acid and bathe 70 min inst...