Creole Sauce
Recipe GLPR708762c52f1a3d
A vibrant, aromatic Creole sauce built on a foundation of sautéed onions, bell peppers, and garlic, then simmered with fresh and dried herbs, tomatoes, and warm spices. This versatile sauce is naturally plant-based and brings authentic New Orleans flavor to rice, pasta, vegetables, or proteins.
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Ingredients
1 tablespoon vegetable oil
1 sweet onion, finely chopped
1 large bell pepper, finely chopped
3 large garlic cloves, minced
3 cups chopped tomatoes with juice (fresh or canned)
1 to 2 teaspoons Worcestershire sauce
1 tablespoon fresh thyme leaves
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon dried oregano
1 teaspoon salt or Creole seasoning
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 bay leaf
Hot sauce to taste (such as Tabasco, or cayenne pepper or red pepper flakes as desired)
Directions
Heat the vegetable oil in a large saucepan over medium heat.
Add the chopped onion and bell pepper to the pan. Sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.
Stir in the minced garlic and cook for 1 minute until aromatic.
Pour in the chopped tomatoes with their juice. Add the Worcestershire sauce, fresh thyme, fresh rosemary, dried oregano, salt (or Creole seasoning), black pepper, smoked paprika, and bay leaf. Stir well to combine.
Bring the sauce to a gentle simmer over medium heat.
Reduce the heat to medium-low and continue simmering uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
Remove the bay leaf. Taste the sauce and season with hot sauce to your preferred level of spice. Adjust salt and pepper if needed.
Serve warm over rice, pasta, vegetables, or your protein of choice.
