Basic Creole Sauce
Description
This flavorful Creole sauce recipe makes a big batch to freeze and use with shrimp, chicken, or sausage for a quick and easy meal to serve with rice.
Ingredients
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2 tablespoons olive oil
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2 cups chopped celery
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2 cups chopped onion
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2 cups chopped green bell pepper
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2 cups chopped carrot
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6 cloves garlic, chopped
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4 (14 1/2 ounce) cans whole peeled tomatoes with liquid, chopped
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4 cups water
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2 tablespoons chicken bouillon granules
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2 bay leaves
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1 (8 ounce) bottle clam juice
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1 cup white wine
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1 orange, zested
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1 tablespoon red pepper flakes
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1 tablespoon smoked paprika
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1 pinch saffron
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1 pinch dried oregano, or to taste
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1 pinch dried basil, or to taste
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1 pinch dried thyme, or to taste
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salt and ground black pepper to taste
Directions
1
Heat olive oil in a large pot over medium heat. Stir in celery, onion, bell pepper, carrot, and garlic; cook and stir until vegetables are tender, about 10 minutes.
2
Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
3
Stir in clam juice and white wine. Season with orange zest, red pepper flakes, smoked paprika, saffron, oregano, basil, and thyme.
4
Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.