Creole Sauce Recipe

creole sauce served over rice with stuffed pepper and garnished with lemon and bay leaf
creole sauce served over rice with stuffed pepper and lemon and bay leaf
Sauce Creole
Votes: 1
Rating: 5
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Sauce Creole is a classic South Louisiana tomato-based sauce made by slowly simmering tomatoes in Creole seasoning until a savory sauce, which is both smooth and chunky, is created. Best known to accompany shrimp in Shrimp Creole, it is also popular over stuffed peppers, seafood, chicken, game and even eggs. Its a versatile offering of the Creole cuisine which can be a headliner or a supporting character!
Servings Prep Time
8 servings 15 Minutes
Cook Time Calories per Serving
90 Minutes 109
Servings Prep Time
8 servings 15 Minutes
Cook Time Calories per Serving
90 Minutes 109
creole sauce served over rice with stuffed pepper and lemon and bay leaf
Sauce Creole
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Sauce Creole is a classic South Louisiana tomato-based sauce made by slowly simmering tomatoes in Creole seasoning until a savory sauce, which is both smooth and chunky, is created. Best known to accompany shrimp in Shrimp Creole, it is also popular over stuffed peppers, seafood, chicken, game and even eggs. Its a versatile offering of the Creole cuisine which can be a headliner or a supporting character!
Servings Prep Time
8 servings 15 Minutes
Cook Time Calories per Serving
90 Minutes 109
Servings Prep Time
8 servings 15 Minutes
Cook Time Calories per Serving
90 Minutes 109
Here's What You Need
Herb and Spice Blend
Here's What You Do
  1. In a heavy Dutch oven, heat butter over medium-high heat until bubbling; add the trinity (yellow onions, bell peppers, and celery) and sauté for about 15 to 20 minutes until starting to caramelize.
  2. Add the garlic and about half of the Herb and Spice Blend (not the bay leaves yet) and about 2/3 of the green onions. Mix well and sauté until aromatic - about 2 minutes.
  3. Mix in the flour and stir thoroughly. Cook about 2 to 3 minutes stirring constantly so it does not stick.
  4. Add the tomatoes (and the juice), crushing each by hand as you add them. Add the tomato sauce and mix well. Bring to a simmer, add about half of the remaining Herb and Spice Blend, both bay leaves, the sugar and Worcestershire sauce. Mix well.
  5. Add in the lemon juice, the lemon slices and 3/4 cup of the stock (reserve the remaining stock). Mix well and bring back to a heavy simmer; lower the heat to a slight simmer and cook for 20 minutes uncovered, stirring often while it thickens.
  6. After 20 minutes, cover the dutch oven and continue to cook on low for another 30 to 45 minutes, stirring often so it does not stick. We are looking for a thick, smooth (but chunky) sauce, so remove the cover or leave the cover on, depending on how the thickening is coming along. If it gets too thick, add some of the reserved stock, if it's not thick enough simmer with the cover off.
  7. At this point taste for seasoning.
  8. Remove the bay leaves and lemon slices and serve over rice or whatever you are serving, sprinkled with green onions on top.
Recipe Notes

This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

This is a dish that benefits from a long, slow simmer. However, if you are crunched for time, you can cut the covered simmer time down to meet your needs.

Many commercial creole seasonings and stocks contain salt, so keep that in mind when you add more salt. It's a good practice to taste it before adding any salt.

It is always better to use stock instead of water. For general purposes, chicken stock is always good. If making this sauce to accompany crawfish, try to use crawfish stock; if accompanying shrimp, try to use shrimp stock.....you get the idea!  You can also grab these commercial stocks from Amazon...it's actually what I use most of the time!

This sauce is wonderful with fresh tomatoes-make sure they are VERY ripe and peel them before using. You may want to add a little more tomato sauce if you use fresh tomatoes. If you don't have a favorite brand of canned tomatoes, this is what I used when I developed the recipe. There are lots of good ones out there and this is a very good one!

 

Nutrition Facts
Sauce Creole
Amount Per Serving
Calories 109 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 16mg 5%
Sodium 503mg 21%
Potassium 173mg 5%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 7g
Protein 2g 4%
Vitamin A 13%
Vitamin C 32%
Calcium 4%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Cajun White Beans with Shrimp

white beans with shrimp in a bowl with rice and parsley garnish
white beans with shrimp in a bowl with rice and parsley garnish
White Beans with Shrimp
Votes: 2
Rating: 5
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This is Cajun comfort food at it's best! Creamy, mellow flavored White Beans simmered in a rich stock with Cajun/Creole seasonings and succulent, tasty Gulf Shrimp. Serve over cooked rice with some crispy french bread and a green salad and you have a seriously comforting treat from the Bayou.
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 306
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 306
white beans with shrimp in a bowl with rice and parsley garnish
White Beans with Shrimp
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
This is Cajun comfort food at it's best! Creamy, mellow flavored White Beans simmered in a rich stock with Cajun/Creole seasonings and succulent, tasty Gulf Shrimp. Serve over cooked rice with some crispy french bread and a green salad and you have a seriously comforting treat from the Bayou.
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 306
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 306
Here's What You Need
Herb and Spice Blend
Here's What You Do
  1. Soak the beans. See Notes
  2. Peel, clean and rinse shrimp. Pat dry with a paper towel and combine with some creole seasoning and set aside. Chop and measure all other ingredients and set aside until needed.
  3. Starting in a cold dutch oven, saute the bacon until most of the fat is rendered.
  4. Leaving bacon in the dutch oven, turn down the heat and add the onions, bell peppers and celery. Saute slowly until starting to brown and caramelize, about 6 minutes.
  5. Turn up the heat and add the garlic and about ⅔ of the Herb and Seasoning Blend. Stir for 2 to 3 minutes until aromatic.
  6. Add the beans (after draining) and stir well to coat all the beans with the bacon grease, trinity and spices. Saute about 4 or 5 minutes.
  7. Add a little stock to deglaze the dutch oven (if needed), scraping up all the browned goodness on the bottom.
  8. Add the remaining stock and the liquid crab boil (see Notes); bring to a full boil, reduce heat to a heavy simmer and continue uncovered for about 5 minutes while all the flavors begin to come together.
  9. Lower heat to a simmer, cover pot and cook for about 2 to 3 hours, stirring occasionally so it does not stick.
  10. At about the 2-hour mark, start testing the beans to see if they are getting tender. Remove the cover intermittently if the beans need to thicken once they are soft.
  11. Once the beans are soft, taste for seasoning. Add the remaining Herb and Spice Blend and about 2 teaspoons of salt. The shrimp will absorb some salt so it's OK to be a little salty at this point.
  12. Add the shrimp by hand, a few at a time, and mix in thoroughly.
  13. Keeping the beans on a slow simmer, cover the pot and simmer for about 10 to 15 minutes.
  14. Remove from heat and let sit covered for about 5 minutes. Taste again for salt and add more if desired.
  15. Remove the bay leaves and serve over long grain rice.
Recipe Notes

The beans will soften quicker if they are soaked prior to cooking.  According to Camellia Beans, there are three easy ways to do this. I usually use the one-hour quick method. Read about them here.

Liquid Crab Boil is a liquid seasoning Zatarain's and used in boiling seafood in Louisiana. It is concentrated and very potent, so resist the urge to use more than called for until you taste the beans. I have ruined dished before by using a little too much Liquid Crab Boil. It's a unique flavor and cannot be easily duplicated. You can buy some here. Substitute some cayenne pepper to taste if you can't get the Crab Boil, you'll miss the distinct flavor but you'll get the heat.

This recipe was developed using Great Northern Beans, but it can be made with Navy Beans with no change in flavor or even Red Kidney Beans with a very slight change in texture and flavor.

This recipe is best if you can use some homemade shrimp stock. I realize not everyone has some in the freezer, so if you want to make some from the shrimp heads and shells, read this. If not, this recipe is still very good with some commercial chicken stock or seafood stock.  Just click those links and buy some.

I recommend not salting your beans until the end. There are a couple of reasons for this and you should check out my article on beans so that you can learn more about it.

 

Nutrition Facts
White Beans with Shrimp
Amount Per Serving
Calories 306 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 90mg 30%
Sodium 834mg 35%
Potassium 643mg 18%
Total Carbohydrates 24g 8%
Dietary Fiber 6g 24%
Sugars 3g
Protein 20g 40%
Vitamin A 9%
Vitamin C 16%
Calcium 8%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.

Turkey Oyster Gumbo

Turkey Oyster Gumbo in a bowl with rice

This Turkey Oyster Gumbo is so good, you’ll want to make it even if you don’t have leftover turkey. But if you are looking for something to do with that leftover turkey, don’t miss this opportunity.  Oysters just seem a natural partner for turkey, whether its in a holiday stuffing or this delicious gumbo.  Try this no-angst recipe from Sweet Daddy D and you’ll see why it has become a Louisiana post-Thanksgiving tradition.

Turkey Oyster Gumbo in a bowl with rice, spoon and potato salad
Sweet Daddy D's Turkey Oyster Gumbo
Votes: 1
Rating: 5
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This is the perfect way to use your leftover holiday turkey. Oysters and turkey just seem to go together in a wonderful way. Try this and you'll see why it has become a post-Thanksgiving Louisiana tradition!
Servings Prep Time
15 Servings 30 Minutes
Cook Time Calories per Serving
95 Minutes 254
Servings Prep Time
15 Servings 30 Minutes
Cook Time Calories per Serving
95 Minutes 254
Turkey Oyster Gumbo in a bowl with rice, spoon and potato salad
Sweet Daddy D's Turkey Oyster Gumbo
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is the perfect way to use your leftover holiday turkey. Oysters and turkey just seem to go together in a wonderful way. Try this and you'll see why it has become a post-Thanksgiving Louisiana tradition!
Servings Prep Time
15 Servings 30 Minutes
Cook Time Calories per Serving
95 Minutes 254
Servings Prep Time
15 Servings 30 Minutes
Cook Time Calories per Serving
95 Minutes 254
Here's What You Need
Herb and Spice Blend
Here's What You Do
  1. Pull the turkey meat from the leftover turkey carcass, chop into bite size pieces or shred, sprinkle on some creole seasoning and set aside. Measure out the flour and vegetable oil. Mix the Herb and Spice Blend in a small bowl and set that aside. Chop the vegetables and set aside. Chop the garlic and set aside in a small bowl. Drain the oysters in a strainer set over a bowl, but do not rinse. Place this in the fridge until needed. Reserve whatever oyster liquid you have.
  2. Place the turkey stock in a stock pot and start heating it on low. Keep it covered and on low so it does not reduce.
  3. Place a large cast iron frying pan over medium high heat, add the vegetable oil to the frying pan. When the oil is shimmering whisk in the flour to make a medium roux.
  4. As soon as the roux is dark enough add the veggies about half or a third at a time and stir to completely mix the veggies with the roux.
  5. Continue to cook over medium high heat, stirring frequently and scrapping the bits off the bottom, careful not to let it burn or scorch. This will take at least 10 to 15 minutes.
  6. Add in the garlic and green onions and continue to cook until aromatic, usually a couple of minutes.
  7. Mix in about half the spice mix and the 2 bay leaves; a mix well and cook for another five minutes.
  8. Turn up the heat on the stock pot and bring the turkey stock to a rolling boil.
  9. Using a slotted spoon, mix in the veggie/roux mix, one spoonful at a time, stirring each spoonful until everything is blended and mixed with the stock, making sure it returns to a rolling boil in between each spoonful. Continue this, one spoonful at a time until all the veggie/roux mix has been added to the stock.
  10. Bring it to a boil, reduce the heat slightly to a heavy simmer and maintain for about 15 minutes, uncovered. Then lower the heat to a simmer, cover and simmer for 30 minutes.
  11. After 30 minutes, uncover and add the turkey pieces a few at a time, stirring them into the stock in a similar fashion as you did the veggies, letting it come back to a rolling boil between each spoonful.
  12. Add a little more spice mix, stir well.
  13. Turn the heat down to low, cover the pot and simmer for about a 30 minutes, stirring occasionally.
  14. Uncover and bring to a heavy boil. Add the oysters, by hand, a few at a time, stirring before adding more. When all the oysters have been added, reduce the heat and simmer for about 15 minutes.
  15. Prior to serving, take a spoon and skim off the grease which has floated to the top. Give the gumbo a good stir then taste for seasoning-add a little more of the Herb and Spice Blend or some more salt and black pepper, if needed. If you want more oyster flavor, add some of the reserved oyster liquid. Remove the bay leaves and serve over rice with some potato salad and crispy french bread.
Recipe Notes

If you have time, making your own turkey stock makes this gumbo really great. Check out my recipe for homemade stock here.   If you don't have time to make fresh turkey stock, this recipe is still great if you use commercial turkey stock or substitute chicken stock.

If you don't have left over turkey, use some turkey breasts and thighs (about a pound total).

Many commercial creole seasoning mixes and commercial stocks contain high levels of salt. Make sure to adjust your added salt according to the creole seasoning.

Nutrition Facts
Sweet Daddy D's Turkey Oyster Gumbo
Amount Per Serving
Calories 254 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g
Monounsaturated Fat 4g
Cholesterol 51mg 17%
Sodium 431mg 18%
Potassium 345mg 10%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 3g
Protein 20g 40%
Vitamin A 7%
Vitamin C 30%
Calcium 6%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.