How to Make Basic Creole Sauce - A Step-by-Step Guide
Creole cuisine is deeply rooted in the history and culture of New Orleans and the surrounding Louisiana region. It is a fusion of French, Spanish, African, and Caribbean influences, resulting in a unique and flavorful culinary tradition. One of the essential elements of Creole cooking is the rich and flavorful Creole sauce, which serves as the base for many classic dishes, including jambalaya, gumbo, and étouffée.
While there are countless variations of Creole sauce, this recipe provi...
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
Information
- Prep Time: 45 mins
- Cook Time: 1 hr
- Total Time: 1 hr 45 mins
- Servings: 24
- Yield: 6 pints
Nutrition
49 cal.
- Total Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 229mg
- Total Carbohydrate: 7g
- Dietary Fiber: 2g
- Total Sugars: 3g
- Protein: 1g
- Vitamin C: 19mg
- Calcium: 42mg
- Iron: 1mg
- Potassium: 270mg