Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Creole seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add onion, bell pepper, and celery (the Holy Trinity) and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Stir in crushed tomatoes, diced tomatoes (undrained), chicken broth, and tomato paste.
  3. Add Creole seasoning, oregano, thyme, cayenne pepper (if using), Worcestershire sauce, and bay leaf. Season with salt and pepper to taste.
  4. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer the flavour.
  5. Taste and adjust seasoning as needed. Remove bay leaf before serving.
  6. Garnish with fresh parsley before serving. The result is a wonderful creole sauce.