New Orleans Creole Sauce
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 medium onion diced
- 1 large celery rib diced
- 1 small green bell pepper seeded and diced
- 3 cloves of garlic peeled and minced
- 1 tsp dried oregano
- 1 tsp dried thyme leaves
- 1 tsp paprika
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper
- One 28-ounce can of good crushed tomatoes preferably San Marzano
- 3 cups chicken stock
- 1 Tbsp Worcestershire sauce
- 1/3 cup scallions finely chopped
- 2 Tbsp finely chopped flat-leaf parsley
- 1 Tbsp hot sauce more if desired
- 2 Tbsp butter
Instructions
- All ingredients ready? Let's begin!
- Warm the oil in a large heavy-bottomed saucepot or Dutch oven over medium heat.
- Add the onion, celery, and bell pepper. Sauté until the vegetables have softened, approximately 3-1/2 minutes.
- Stir in the garlic, oregano, thyme, and paprika. Continue to sauté until the garlic softens and the herbs and spices are fragrant.
- Add the salt, pepper, cayenne, tomatoes, chicken stock, and Worcestershire sauce. Stir well to combine. Increase the heat to high. Once the sauce starts to boil, add the scallions. Reduce the heat to a rolling simmer and cook for 15 minutes until the sauce has thickened, stirring occasionally.
- Stir in the parsley and hot sauce. Cook for another minute.
- Turn the heat off and swirl in the butter until it melts and the sauce is shiny.
- Serve the sauce warm with your favorite creole dish. Or, allow to cool and store in the refrigerator until ready to use.
Video
Nutrition
Calories: 224kcal | Carbohydrates: 28g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 1256mg | Potassium: 958mg | Fiber: 5g | Sugar: 14g | Vitamin A: 955IU | Vitamin C: 46mg | Calcium: 120mg | Iron: 4mg