Creole Sauce
This iconic Louisiana sauce is one of the most versatile things you can have in your cooking arsenal. It's deeply rooted in New Orleans culinary tradition and made from scratch with the Holy Trinity of onions, bell peppers, and celery.
Equipment
- Large heavy-bottomed skillet or Dutch oven - at least 4-quart capacity
- Sharp chef's knife
- Cutting board
- Wooden spoon or heat-proof silicone spatula
- Measuring cups and spoons
- Microplane or zester - for the lemon zest
- Ladle - for serving
- Immersion Blender - optional, if you prefer a smoother sauce
- Airtight glass storage containers - for refrigerating or freezing leftovers
Ingredients
- 3 tablespoons unsalted butter - 42g, divided
- 1 tablespoon olive oil - 15ml
- 1 medium yellow onion - about 1 cup or 150g, finely diced
- 1 medium green bell pepper - about 1 cup or 150g, finely diced
- 3 stalks celery - about 3/4 cup or 100g, finely diced
- 4 cloves garlic - minced
- 2 tablespoons tomato paste - 30g
- 1 can crushed tomatoes - 14.5 oz or 411g
- 1 can diced tomatoes - 14.5 oz or 411g, with their juices
- 1/2 cup chicken broth or stock - 120ml, use vegetable broth for vegetarian version
- 2 tablespoons Worcestershire sauce - 30ml
- 1 tablespoon hot sauce - 15ml, Louisiana-style such as Tabasco or Crystal
- 2 teaspoons Creole seasoning - such as Tony Chachere's or Zatarain's
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper - adjust to taste
- 2 bay leaves
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice - 15ml
- 3 green onions - thinly sliced
- 2 tablespoons fresh flat-leaf Italian parsley - chopped
- salt and black pepper - to taste
Instructions
- Finely dice the onion, green bell pepper, and celery into even 1/4-inch pieces. Mince the garlic. Zest and juice the lemon. Slice the green onions and chop the parsley.
- In a Dutch oven over medium heat, melt 2 tablespoons of butter with the olive oil. Add the onion, bell pepper, and celery. Cook, stirring occasionally, for 6 to 8 minutes until softened.
- Push vegetables to the sides, add the remaining 1 tablespoon butter and minced garlic. Cook for 30 seconds to 1 minute until fragrant. Add tomato paste and cook for 2 to 3 minutes, stirring constantly, until deepened in color.
- Add crushed tomatoes, diced tomatoes with juices, chicken broth, Worcestershire sauce, hot sauce, Creole seasoning, thyme, oregano, smoked paprika, cayenne, and bay leaves. Stir well to combine.
- Bring mixture to a boil over medium-high heat, then reduce heat to low for a gentle simmer. Cook uncovered for 25 to 30 minutes, stirring every 5 to 7 minutes.
- Remove bay leaves. Stir in lemon zest, lemon juice, sliced green onions, and chopped parsley. Taste and adjust seasoning with salt, pepper, or additional cayenne.
Notes
- Mise en place: Have every ingredient prepped before you start cooking. Once you begin, the sauce moves quickly in the early stages.
- Don't skip blooming the tomato paste: Cooking it for 2 to 3 minutes removes the raw, tinny flavor and adds caramelized depth.
- Use a heavy-bottomed pan: Thin pans cause the tomato base to scorch during the long simmer.
- Creole seasoning varies in saltiness: Always taste before adding any additional salt.
- Simmer uncovered: This allows moisture to evaporate so the sauce reduces and flavors concentrate properly.
- Let it rest: This sauce tastes even better the next day. Make it ahead whenever you can.
- Add cayenne gradually: You can always add more spice, but you cannot take it away once it's in the sauce.
- Add lemon juice at the end: Adding it too early causes the brightness to cook off. Stir it in right before serving.
- Storage: Refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop.
- For a smooth sauce: Use an immersion blender to partially blend the sauce right in the pot.