For a smoother sauce, use an immersion blender to partially or fully blend the sauce after simmering. Feel free to customize the sauce by adding other vegetables such as diced okra or corn. This sauce freezes exceptionally well. Allow it to cool completely before transferring to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Consider adding a tablespoon of tomato paste along with the other ingredients for a richer, more intense tomato flavor. If you don't have saffron, you can omit it, but it adds a unique and subtle flavor nuance to the sauce. This sauce is a fantastic base for shrimp Creole, chicken Creole, or vegetarian Creole dishes. Simply add your protein or vegetables of choice during the last 30 minutes of simmering.
Basic Creole Sauce
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PREP TIME45 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 45 mins
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SERVING24 People
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VIEWS24
Unlock the vibrant flavors of Louisiana with this foundational Creole Sauce. Perfect as a base for countless dishes, from jambalaya to étouffée, this sauce is a symphony of aromatic vegetables, rich tomatoes, and a medley of herbs and spices. Prepare a large batch and have the heart of Creole cuisine ready at your fingertips.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Cholesterol0 mg
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Fiber2 g
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Protein1 g
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Saturated Fat0 g
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Sodium229 mg
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Sugar3 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add celery, onion, bell pepper, carrot, and garlic. Cook, stirring occasionally, until the vegetables are softened and slightly translucent, about 10 minutes.
02
StepStir in the chopped tomatoes with their juice, water, chicken bouillon granules, and bay leaves. Bring the mixture to a simmer.
03
StepAdd clam juice, white wine, orange zest, red pepper flakes, smoked paprika, saffron, oregano, basil, and thyme. Stir well to combine all ingredients.
04
StepBring the sauce to a gentle boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, allowing the flavors to meld and deepen. Stir occasionally to prevent sticking.
05
StepRemove from heat. Taste and adjust seasonings as needed with salt and freshly ground black pepper. Remove bay leaves before serving or storing.
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RECIPE REVIEWS
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Odell Schuster
Jun 18, 2025I made a big batch and froze half. It's a lifesaver on busy weeknights!
Carolyne Jast
Jun 6, 2025This sauce is incredible! I added some andouille sausage and served it over grits.
Sydni Carroll
Jun 4, 2025I found it a little too spicy for my kids, so I reduced the red pepper flakes next time I made it and it was perfect!
Marianne Lebsack
Jun 1, 2025The aroma while it simmers is intoxicating. My whole family loved it!
Adriel Greenholt
May 30, 2025I used vegetable broth instead of chicken bouillon and it was still delicious.
Fae Hand
May 21, 2025The base of this sauce is so good and flexible! Thank you for sharing this great recipe.
Devan Erdman
May 7, 2025Very easy to make and tastes great. I will definitely be making this again!
Petra Bogisich
Apr 16, 2025The saffron really makes a difference. Don't skip it!
Clementina Dibbert
Apr 11, 2025I followed this recipe exactly and it turned out fantastic. Will definitely make again!
Blaze Hammes
Mar 31, 2025A truly versatile recipe. I've used it as a base for gumbo and jambalaya.