Kickin' Creole Sauce: From My Kitchen to Yours

Bring the taste of New Orleans home with my Kickin' creole sauce recipe! It's easy, packed with flavour, and perfect for fish, chicken, or sausage. Get the secret to the best creole sauce ever!

Kickin&#039  Creole Sauce Recipe: Louisiana Flavor at Home!

Alright, let's dive headfirst into the wonderful world of creole sauce ! ever wonder what that secret ingredient is that makes cajun and creole dishes so darn delicious? honestly, it's probably creole sauce .

It's the taste of louisiana on a plate, i tell ya.

Kickin' Creole Sauce : My Kitchen Secret

So, what's the deal with creole sauce ? this saucy number is rooted deep in louisiana's rich cultural tapestry. it's basically a flavour party that involves the "holy trinity" of veggies.

We're talking onions, celery, and bell peppers. don't forget the tomatoes and that signature cajun spice blend. best part? it's dead easy to make.

This fish with sauce recipe will yield about 4 cups, enough to jazz up a family meal.

Why You'll Love This Sauce Piquant !

Forget bland meals! the health benefits are a bonus, thanks to all those fresh veggies packed with vitamins. i love whipping this up when i am preparing for a pizza party or just craving a comforting taste of home.

But honestly, the best part? it's totally customisable to your spice preference. maybe i am using it to prepare my recipes for red fish or for preparing a wonderful plate of fish creole recipes with some red snapper side dishes .

Ready to get cooking? Let's gather our ingredients!

Ingredients You'll Need:

  • 2 tablespoons olive oil (US: 2 tbsp; Metric: 30 ml)
  • 1 medium yellow onion, chopped (US: 1 medium; Metric: ~150g)
  • 1 green bell pepper, chopped (US: 1 medium; Metric: ~150g)
  • 1 celery stalk, chopped (US: 1 stalk; Metric: ~50g)
  • 2 cloves garlic, minced (US: 2 cloves; Metric: ~6g)
  • 1 (28 ounce) can crushed tomatoes (US: 28 oz; Metric: 794g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (US: 14.5 oz; Metric: 411g)
  • 1/2 cup chicken broth (US: 1/2 cup; Metric: 120 ml)
  • 2 tablespoons tomato paste (US: 2 tbsp; Metric: 30g)
  • 2 tablespoons Creole seasoning (see note below) (US: 2 tbsp; Metric: 15g)
  • 1 teaspoon dried oregano (US: 1 tsp; Metric: 2g)
  • 1/2 teaspoon dried thyme (US: 1/2 tsp; Metric: 1g)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat) (US: 1/4 tsp; Metric: 0.5g)
  • 1 tablespoon Worcestershire sauce (US: 1 tbsp; Metric: 15 ml)
  • 1 bay leaf (US: 1 leaf; Metric: 1 leaf)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

That Cajun cooking vibe is calling my name already. Get ready for some easy Cajun goodness!

Alright, let's dive into what you'll need to whip up this amazing creole sauce . i'm telling you, it's gonna be a star in your kitchen! forget those bland, boring fish recipes , this one will knock your socks off.

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Preparation time:

15 Mins
Cooking time:

30 Mins
Servings:
🍽️
4 cups

⚖️ 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.

Ingredients: The Creole Crew

Okay, so here's the shopping list. Don't worry, it's not scary.

  • Olive oil: 2 tablespoons ( 30 ml ). This gets the party started.
  • Yellow onion: 1 medium , chopped ( ~150g ). The base of our flavour.
  • Green bell pepper: 1 medium , chopped ( ~150g ). Adds a touch of sweetness.
  • Celery stalk: 1 stalk , chopped ( ~50g ). Gotta have that earthy note.
  • Garlic: 2 cloves , minced ( ~6g ). Because garlic makes everything better, right?
  • Crushed tomatoes: 1 (28 ounce) can ( 794g ). The heart of our sauce.
  • Diced tomatoes: 1 (14.5 ounce) can , undrained ( 411g ). Adds texture, darling.
  • Chicken broth: 1/2 cup ( 120 ml ). Lends richness. Veggie broth works, too!
  • Tomato paste: 2 tablespoons ( 30g ). Deepens the tomato flavour, honestly.
  • Creole seasoning : 2 tablespoons ( 15g ). The magic ingredient! (More on that later).
  • Dried oregano: 1 teaspoon ( 2g ). That classic herby touch.
  • Dried thyme: 1/2 teaspoon ( 1g ). Because, thyme, you know?
  • Cayenne pepper: 1/4 teaspoon ( 0.5g ) (optional). For that extra kick !
  • Worcestershire sauce: 1 tablespoon ( 15 ml ). Adds umami goodness.
  • Bay leaf: 1 leaf . Don't forget to take it out later!
  • Salt and pepper: To taste. Obvs.
  • Fresh parsley: For garnish. Makes it look pretty!

For the best fish creole recipes , use good quality ingredients. look for firm bell peppers and fragrant garlic. the tomatoes? go for a brand you trust.

This sauce piquant will be elevated when done with quality.

Spicin' Things Up: Seasoning Secrets

Creole seasoning is key. you can find it at most supermarkets, but making your own is way more fun! play around with the ratio of spices like paprika, cayenne, garlic powder, and onion powder.

It's your party!

Don’t be afraid to experiment! a dash of hot sauce never hurt anyone. you're the boss, and you want a cajun red snapper recipes , make sure the seasoning will stand the heat.

Tools of the Trade: What You'll Need

You don't need fancy gadgets for this. a simple saucepan or dutch oven will do. grab a wooden spoon for stirring, and a knife and cutting board for chopping veggies.

Simple as that! honestly, that’s all you need to make this chicken creole recipe really shine!

Thinking of red snapper side dishes to go with this? Rice or grits are always a winner!

Kickin&#039  Creole Sauce: From My Kitchen to Yours presentation

Alright, let's whip up some kickin' creole sauce ! honestly, this stuff is liquid gold. it's that one sauce that elevates everything .

Think seafood fish recipes , fish creole recipes , even just simple rice. this ain't your average tomato sauce; it’s a flavour party in your mouth.

Prep Steps: The Secret to Success

Mise en place, folks! it's french for "everything in its place." chop your 1 medium yellow onion , 1 green bell pepper , and 1 celery stalk .

Mince those 2 cloves garlic . get your 28 ounce can of crushed tomatoes and 14.5 ounce can of diced tomatoes ready.

Measure out 1/2 cup chicken broth and 2 tablespoons tomato paste . organisation is your best friend. a chef once told me, "a clean station is a happy chef!" so true.

This way you're not scrambling while things are cooking. safety first! don't forget to keep your fingers out of harm's way while chopping.

Step-by-Step: From Humble Veggies to Amazing Sauce

  1. Heat 2 tablespoons olive oil in a big pan over medium heat. Chuck in the onions, peppers, and celery. Cook 'em till they're soft – about 5- 7 minutes .
  2. Add your minced garlic and cook for another minute. The aroma? Oh my gosh, heavenly!
  3. Stir in the 28 ounce can of crushed tomatoes, the 14.5 ounce can of diced tomatoes, and 1/2 cup chicken broth .
  4. Now for the magic! Add 2 tablespoons Creole seasoning , 1 teaspoon dried oregano , 1/2 teaspoon dried thyme , 1/4 teaspoon cayenne pepper (if you like it hot!), 1 tablespoon Worcestershire sauce , and 1 bay leaf . Season with salt and pepper.
  5. Bring it to a simmer, then turn the heat down low, cover, and let it cook for at least 20 minutes , or even up to an hour. The longer, the better, like a fine wine, right?
  6. Give it a taste! Add more seasoning if needed. Remember, remove the bay leaf before serving.
  7. Garnish with fresh parsley. Boom!

Pro Tips: Level Up Your Creole Game

Want to kick it up a notch? try these! first: don't skimp on the holy trinity of onions, peppers, and celery.

They're the foundation. secondly: always, always taste and adjust your seasoning. homemade creole seasoning is a game-changer. mix paprika, garlic powder, onion powder, oregano, thyme, black pepper, cayenne pepper, and salt.

You can even brown tomato paste; it adds to the flavor.

Common mistake? not letting it simmer long enough! it needs that time for the flavors to meld. make-ahead? absolutely! this creole sauce is even better the next day.

It freezes beautifully, too, so you can always have some on hand for those seafood fish recipes or a fresh red snapper recipes craving.

Slap it on fish recipes snapper ! this sauce would also go great with chicken creole recipe or a chicken sauce piquant recipe , heck, even a chicken fricasse recipe .

Think cajun cooking , think creole recipes , or even cajun recipes louisiana !

Alright, let's chat about this awesome creole sauce after it's made. It's gonna be epic. Honestly, after all that simmering, you just wanna dive right in, right?

Recipe Notes

Serving Suggestions: Gettin' Your Grub On

Okay, so you've got this amazing creole sauce . What now? Let's talk plating. Honestly, sometimes, a simple bowl of rice with this ladled over it is chef's kiss .

  • Plating and Presentation Ideas: Think rustic! Big bowls. Garnish with that fresh parsley. A sprig or two makes it look fancy, you know? If you're feeling extra, a dollop of Cajun remoulade on the side? Game changer.
  • Complementary Sides or Beverages: Rice is a classic, of course. But also, consider cheesy grits! Or cornbread. And for drinks? Iced tea, sweet tea, or a cold beer. Oh my gosh, so good. And some people might want a pizza party instead!

Storage Tips: Keepin' It Fresh

So, you probably won't have leftovers because it's so good. I get it, but here is a secret. This Creole sauce is the best.

  • Refrigeration Guidelines: Let it cool down completely, then pop it into an airtight container. It'll keep in the fridge for about 3-4 days. I've pushed it to 5, honestly.
  • Freezing Options (if applicable): Yep, you can freeze it! Again, airtight container is key. Or, use freezer bags and squeeze out as much air as possible. It'll be good for up to 3 months. That’s why I call it my freezer best friend.
  • Reheating Instructions: Easiest thing ever. Just gently reheat on the stovetop over low heat. Stir it so it doesn’t stick! A dash of water or broth if it looks too thick and you are good to go.

Variations: Mix It Up!

Spice it up or tame it down, that’s the rule here! You know?

  • 1-2 Dietary Adaptations: For a veggie version, use vegetable broth. Easy peasy. Want it gluten-free? Just make sure your Creole seasoning and Worcestershire sauce are gluten-free.
  • Seasonal Ingredient Swaps: Summer tomatoes are amazing in this. So juicy! In the fall, maybe add a little butternut squash puree for sweetness.

Nutrition Basics: Goodness Inside

Let's break it down for you, nice and simple. I know, it's like math but trust me, good to know.

  • Simplified Nutrition Information: Okay, so roughly, a half-cup serving clocks in around 80 calories. Not bad at all! It's got some fiber from the veggies, which is awesome.
  • Key Health Benefits: You know what, it's mainly about flavour, but those veggies are good for you! Lycopene from the tomatoes, vitamins from the peppers... It's a win-win.

So there you have it! kickin' creole sauce , ready to rock your kitchen. don't be afraid to experiment and make it your own.

Have some cajun cooking fun! honestly, just go for it. you've got this. and who knows? it might even inspire a whole new collection of cajun recipes for you to try! you may wanna try some recipes for red fish now that you have this creole sauce , or maybe some seafood fish recipes .

How about some fish recipes snapper or maybe something with fish creole recipes . you can even go for some creole fish recipes or use some fresh red snapper recipes .

And in the worst case scenario try cajun red snapper recipes , or use this fish with sauce recipe or maybe try some red snapper side dishes .

Don't forget about chicken sauce piquant recipe or use some sausage sauce piquant . also if you feeling adventurous try a cajun chicken fricasse recipe .

What ever you do, always remember you can't go wrong with chicken sauce piquant , and try not to be afraid to make your own piquant sauce recipe , if you want to get the authentic recipe just use sauce piquant louisiana , or maybe a simple chicken creole recipe with the sauce piquant .

If you want to get more in-depth in louisiana try cajun recipes louisiana , but what ever you do don't forget to use some cajun remoulade sauce recipe also try to use cajun remoulade .

If it is something easy you can always go for easy cajun , and try to cook with remoulade sauce .

Remember that this is cajun cooking ! and that it is part of the creole recipes . you can make some cajun recipes , or maybe you can try some aioli with it.

Frequently Asked Questions

What exactly is Creole sauce, and what makes it different from other tomato-based sauces?

Think of Creole sauce as the soul of Louisiana cooking! Unlike your average marinara, it gets its unique flavour profile from the "Holy Trinity" (onions, celery, and bell peppers), plus a generous dose of Creole seasoning, which gives it a distinctive spicy kick. It's like marinara's cooler, jazz-loving cousin from New Orleans.

My Creole sauce is too spicy! How can I tone down the heat without ruining the flavour?

Crikey, that's a bit of a pickle! A spoonful of sugar or a splash of cream (or even coconut cream for a dairy-free option) can help mellow out the spice. Alternatively, adding a bit more crushed tomato will increase the ratio of tomato to seasoning and mellow the burn. Next time, start with less Creole seasoning and add more to taste gradually.

Can I make this Creole sauce ahead of time, and how long will it last?

Absolutely! In fact, making it a day ahead often enhances the flavours even further, like a fine wine! Store your cooled Creole sauce in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage – it'll keep well for up to 2-3 months. Just thaw it completely before reheating.

I don't have Creole seasoning on hand. What can I substitute in this Creole sauce recipe?

No worries, mate! You can easily whip up your own Creole seasoning blend. Combine equal parts paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, and cayenne pepper. Adjust the cayenne to your desired level of heat. While it won't be exactly the same as a store-bought blend, it'll get you pretty darn close to that authentic Creole flavour.

Is there a low-sodium version of Creole sauce I can make?

You bet! The main culprit for sodium is often the store-bought Creole seasoning and canned tomatoes. Look for "no salt added" or "low sodium" canned tomatoes. When making your own Creole seasoning, omit the salt entirely and add it to the sauce itself, tasting as you go. You can also experiment with other herbs and spices to boost flavour without relying on salt.

I want to add shrimp to my Creole sauce, when is the best time to add them, so they don't overcook?

Good shout! Overcooked shrimp are about as appealing as soggy chips. Add your shrimp during the last 5-7 minutes of cooking time. They should turn pink and opaque. Ensure the sauce is simmering gently but not boiling aggressively to prevent them from becoming rubbery. Remember, they will continue to cook slightly after you remove the pot from the heat, so don't wait until they are completely done.


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