Creole Sauce
Transform your meals with the bold and vibrant flavors of this Creole Sauce, a true Southern classic! Packed with a medley of aromatic vegetables—onion, green bell pepper, and celery—this sauce offers a robust base complemented by a rich blend of spices like Creole seasoning, paprika, and thyme. Simmered with crushed tomatoes, chicken broth, and a hint of Worcestershire sauce, it strikes the perfect balance of savory, tangy, and mildly spiced, with optional cayenne for an extra kick. Ready in under an hour, this versatile sauce pairs beautifully with shrimp, chicken, or sausage, and is perfect over fluffy rice. Garnished with fresh parsley and green onions, this recipe is a flavorful celebration of Creole cuisine that will elevate any dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 stalks celery stalk, finely chopped
- 3 cloves garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 1 cup chicken broth
- 2 bay leaves
- 2 teaspoons Creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional for heat)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1 teaspoon salt, or to taste
- 0.5 teaspoon black pepper, or to taste
- 2 tablespoons green onions, chopped (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion, green bell pepper, and celery to the pan. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the crushed tomatoes and chicken broth to the pan. Stir to combine.
Drop the bay leaves into the mixture, then stir in the Creole seasoning, dried thyme, paprika, cayenne pepper (if using), Worcestershire sauce, and sugar.
Season with salt and black pepper to taste. Stir well to ensure all ingredients are evenly distributed.
Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan, and let it cook for 30 minutes, stirring occasionally to prevent sticking or burning.
Remove the lid and let the sauce simmer uncovered for an additional 5-10 minutes to thicken slightly.
Discard the bay leaves before serving.
Serve the Creole sauce over your choice of proteins such as shrimp, chicken, or andouille sausage, or pour it over rice. Garnish with chopped green onions and fresh parsley for added freshness.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5160 mg | 224% | |
| Total Carbohydrate | 82.2 g | 30% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 48.9 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3728 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
