Basic Creole Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 22, 2012
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 juice and chicken bouillon then check with pH strips to determine whether to waterbath or pressure can, (if marginal I can add citric acid) but I love to put up sauces like this in the summer for quick dinners the rest of the year. The only ingredient I see missing is garlic. Will update this review after I get a chance to put up a batch. Thanks for a fabulous idea!!!UPDATE: I have canned mega batches of this already and it's only mid-June! Added 2 T. of citric acid per 8 lb. of tomatoes. Processed in boiling waterbath for 70 minutes for pints. Used a pint the other night as a test run to make a Creole meatloaf...and it was FAR better than the original purchased product. You hit the nail on the head with this recipe!!!
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Reviewed: Mar. 16, 2012
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! Thanks. I'll let you know how we like it when I get to it.
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Reviewed: Mar. 6, 2012
I am the author of this recipe and would love for you to try it. Let me know how it works for you.
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4 users found this review helpful

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Cooking Level: Intermediate

Living In: Roseville, California, USA


 
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