The Royal Orleans Rib Room Creole Sauce
Dive into the bold and savory flavors of the South with The Royal Orleans Rib Room Creole Sauce—an irresistible homage to classic Louisiana cuisine. This rich and vibrant sauce begins with a fragrant base of sautéed onion, green bell pepper, and celery, often called the “holy trinity” of Creole cooking. Layered with crushed tomatoes, tomato paste, and a splash of dry white wine, the sauce is elevated by the zing of Worcestershire and hot sauces, a generous dash of Cajun seasoning, and earthy thyme. Slowly simmered to perfection, this sauce develops a deep, well-rounded flavor that pairs beautifully with grilled meats, fresh seafood, or a bed of rice. Finished with a touch of fresh parsley and seasoned to taste, this Creole classic is the perfect way to bring a taste of New Orleans to your table. Perfect for fans of hearty Southern cooking!
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Recipe Information
Ingredients
- 4 tablespoons butter
- 1 medium (finely diced) yellow onion
- 1 medium (finely diced) green bell pepper
- 2 (finely diced) celery stalk
- 3 cloves (minced) garlic
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken stock
- 1 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon (to taste) salt
- 0.5 teaspoon black pepper
Instructions
Melt the butter in a large skillet or saucepan over medium heat.
Add the diced onion, green bell pepper, and celery to the pan. Sauté for 5-7 minutes, or until the vegetables are softened and translucent.
Stir in the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Add the crushed tomatoes, tomato paste, chicken stock, and white wine to the skillet. Stir to combine.
Mix in the Worcestershire sauce, hot sauce, Cajun seasoning, dried thyme, and bay leaf.
Reduce the heat to low and let the mixture simmer uncovered for 30-35 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Remove the bay leaf and add the chopped parsley. Stir well.
Taste the sauce and season with salt and black pepper as needed.
Serve the Creole sauce warm with your choice of grilled meats, seafood, or over rice. Enjoy!
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 6192 mg | 269% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 52.3 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 389 mg | 30% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4091 mg | 87% | |
*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.
