Serves 8
45 min
Creole Sauce
Recipe GLPR9229f60a1d8a3c
A rich, aromatic sauce built on the holy trinity of onions, celery, and bell pepper, infused with garlic, tomatoes, and warm Creole spices. This versatile sauce brings the bold flavors of New Orleans to any dish—perfect for serving over rice, protein, or vegetables.
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Ingredients
2 tablespoons olive oil
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green bell pepper
1 tablespoon minced garlic
1 (14 ounce) can diced tomatoes with juice
2 cups chicken stock
1 tablespoon Louisiana-style hot sauce
1 tablespoon Worcestershire sauce
2 bay leaves
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
4 tablespoons butter
2 tablespoons fresh parsley, finely chopped
1/2 cup thinly sliced green onions
Kosher salt to taste
Freshly ground black pepper to taste
Directions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add the diced onion, celery, and green bell pepper—the classic Creole trinity. Sauté for 6 to 8 minutes, stirring often, until the vegetables soften and become fragrant.
Add the minced garlic to the pot and cook for another minute, stirring constantly, until the raw garlic scent mellows slightly.
Pour in the canned diced tomatoes with their juices, then add the chicken stock, hot sauce, and Worcestershire sauce. Stir well to combine all the liquid ingredients.
Add the bay leaves, ground white pepper, cayenne pepper, and dried thyme. Bring the mixture to a gentle simmer over medium heat.
Once simmering, reduce the heat to medium-low and let the sauce simmer gently, uncovered, for 15 to 20 minutes. This allows the flavors to meld and the sauce to deepen in flavor.
Remove the pot from the heat. Pick out and discard the bay leaves. Stir in the butter until fully melted and incorporated into the sauce.
Fold in the fresh chopped parsley and sliced green onions. Taste the sauce and adjust seasoning with additional kosher salt, black pepper, and hot sauce as desired.
Serve warm over rice, vegetables, or protein. The sauce can be made 1 to 2 days ahead and gently reheated before serving.
