Bowl of Creole Sauce
(click to enlarge)

Creole Sauce


US Louisiana Creole
Makes
Effort:
Sched:
DoAhead:  		 6-1/4 cups
***
2hrs
Yes		 A delicious! Tomato Sauce, used in many ways in Louisiana Creole cuisine - and elsewhere. This recipe produces a medium texture sauce with typical ingredients, and is easily made vegetarian.




2
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6
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6
2
2
1/2
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4
2
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2
2
8
1
2
1/2
1/2
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3
#
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oz
oz
oz
T
T
c
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cl
T
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T
T
oz
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T
T
t
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T
Tomatoes, ripe (1)
-- Trinity
Onions
Bell Pepper, red
Celery
Flour, allpurp
Olive Oil
Broth (2)
-- Other
Garlic
Butter
-- Seasonings
Creole Seasoning (3)  
Worcestershire (4)
Tomato Sauce (5)
Hot Sauce (6)
Wine Vinegar, red
Salt
Pepper
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Lemon Juice
Prep   -   (1 hr - all hand chopped)
  1. Scald TOMATOES 1 minute in boiling water. Quench in cold water. Slice in half lengthwise, core and peel skin. Chop small.
  2. Chop ONION small. Chop BELL PEPPER small. Chop CELERY small. Mix all.
  3. Crush GARLIC and chop fine.
  4. Mix together all Seasoning items.
  5. Squeeze LEMON JUICE.
Run   -   (1-1/2 hrs)
  1. In a spacious sauté pan (3 quart), heat Olive Oil over very moderate flame. Stir in Flour and stir continuously until the Flour achieves a blonde color.
  2. Stir Stock in slowly while stirring continuously until lump free and the Stock has thickened.
  3. Stir in Onion mix and cook stirring often until soft, about 5 minutes.
  4. Stir in Garlic for another minute or so.
  5. Stir in Butter, Tomatoes (with their liquid), and all Seasoning items. Bring to a boil, cover, and simmer for 25 minutes or so.
  6. Uncover and simmer until you get the consistency you want. Keep in mind it will look to have a lot less liquid when taken off the flame. It should still be pourable.
  7. Take off the heat and stir in Lemon Juice.
  8. In an air-tight container, this will keep about 5 days in the fridge. If you need longer, just bring back to a simmer and repackage.
NOTES:

  1. Tomatoes:

      These need to be good tasting Tomatoes, and a bit too ripe for salads. Here in Southern California we can get Fresno Tomatoes from some produce markets. These are much better than supermarket tomatoes.

  2. Stock:

      The pattern recipe calls for Chicken Stock, but If you want to keep it vegetarian, use our Stock / Broth - Very Quick

  3. Creole Seasoning:

      This can be purchased, but is much better home made, and that's easy by our recipe Creole Seasoning #1.

  4. Worcesershire Sauce:

      This sauce contains fermented Anchovies, so if you need this recipe completely vegetarian, use our recipe Worcestershire Sauce, Vegetarian.

  5. Tomato Sauce:

      This is to make up for the poor taste quality of the tomatoes we can buy. My favorite is Faraon Spanish Style, in a convenient 8 oz can, but other very simple sauces will also work.

  6. Hot Sauce:

      The amount given produces a fairly mild sauce. Use your own best judgement as to how much. Suitable brands are Crystal, Tabasco, and Louisiana.

  7. Comments:

      Texture can vary significantly, from finer than here to quite coarse. I don't use a food processor for chopping, as by time everything is evenly chopped, it's chopped too fine.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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