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!
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!
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.
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.
Mix in the flour and stir thoroughly. Cook about 2 to 3 minutes stirring constantly so it does not stick.
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.
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.
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.
At this point taste for seasoning.
Remove the bay leaves and lemon slices and serve over rice or whatever you are serving, sprinkled with green onions on top.
Recipe Notes
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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 109Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 4g20%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 16mg5%
Sodium 503mg21%
Potassium 173mg5%
Total Carbohydrates 13g4%
Dietary Fiber 2g8%
Sugars 7g
Protein 2g4%
Vitamin A13%
Vitamin C32%
Calcium4%
Iron5%
* Percent Daily Values are based on a 2000 calorie diet.
Crawfish Monica, the most popular dish at the New Orleans Jazz Festival-succulent crawfish tails cooked in rich and spicy cream sauce, then tossed with pasta. It’s great with Rotini or Fusilli pasta but also goes well with Fettuccine or Farfalle. This is Sweet Daddy D’s version of the dish created in the early-1980’s which became a New Orleans classic in a short period of time.
Crawfish Monica
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Crawfish Monica is succulent crawfish tails cooked in spices and a rich cream sauce then tossed with pasta. This is the most popular dish at the New Orleans Jazz Festival. Great with Rotini or Fusilli pasta but also goes well with Fettuccine or Farfalle. This dish was created in the early-1980's and has become a New Orleans classic in a short period of time. Try it with some warm and crispy french bread and a nice green salad.
Crawfish Monica is succulent crawfish tails cooked in spices and a rich cream sauce then tossed with pasta. This is the most popular dish at the New Orleans Jazz Festival. Great with Rotini or Fusilli pasta but also goes well with Fettuccine or Farfalle. This dish was created in the early-1980's and has become a New Orleans classic in a short period of time. Try it with some warm and crispy french bread and a nice green salad.
Cook the pasta to al denté according to the package direction.
Reserve about 1/4 cup of the pasta cooking water before you drain the pasta. Drain but do not rinse, return the pasta to the pot, add the cooking liquid and about 2 tablespoons of olive oil and mix well. Set aside, covered to keep warm.
In a large sauté pan, melt the butter over medium high heat until frothy.
Add the yellow onions and saute until soft, about 8 to 10 minutes.
Add the garlic and continue to saute until aromatic, about 2 minutes.
Add the creole seasoning and cayenne (if using) and stir well. Saute another two or three minutes.
Add the wine, bring to a heavy simmer and allow the wine to evaporate almost completely.
Add the cream and lemon juice, stirring and shaking the pan until well blended.
Simmer on low for a few minutes until it begins to slightly thicken.
Add the crawfish tails a few at a time and stir well to blend completely.
Allow the crawfish tails to only warm through, then add the green onions and parsley.
Mix well and simmer about two minutes.
Add in the cooked pasta a little at a time. Stir completely until all the pasta is coated with the sauce and the crawfish are distributed throughout. You may not use all the pasta because you want it to be creamy with a good coating of sauce over all the pasta.
Stir in about 1/2 cup of the Parmesan cheese and mix well.
Remove from the heat. When serving, sprinkle more parmesan cheese on top.
Recipe Notes
Great with Rotini or Fusilli pasta but also goes well with Fettuccine or Farfalle.
Louisiana Crawfish tails are the very best because they contain some sweet crawfish "fat" which adds a great depth of flavor. You can usually find them frozen at the seafood market or better grocery stores or online at Amazon. If you have to use imported crawfish tails, I strongly suggest rinsing them before using. Often the imported crawfish will be slightly bitter unless rinsed.
This cheesy, creamy Cajun staple is the ultimate side to go along with steak, fish, seafood platter...just about anything! Once you try Cajun Twice Baked Potatoes, its the only way you'll want to eat a baked potato...don't say I didn't warn you!
This cheesy, creamy Cajun staple is the ultimate side to go along with steak, fish, seafood platter...just about anything! Once you try Cajun Twice Baked Potatoes, its the only way you'll want to eat a baked potato...don't say I didn't warn you!
Bake potatoes in an oven at 400 for about 45 minutes to 1 hour or until softened. (See Notes)
Remove from the oven and allow the potatoes to cool.
Slice the tops off the potatoes lengthwise and scoop out the potato, leaving a bowl or boat. See Notes.
Place all the scooped-out potato in a bowl. Using a potato masher, smash the potatoes.
Add the butter and mix into the potatoes. Warm the milk in the microwave and add it to the potatoes a little at a time (may not use the whole cup), blending and stirring until you have slightly thick, lumpy “mashed potatoes”. (see Notes)
Add creole seasoning and sour cream and mix well. (see Notes)
Add cayenne pepper (if using), kosher salt, white pepper and garlic powder, green onions and cheese and mix well until thoroughly blended.
Spoon the mixture back into hollowed out potato shells and cover with cheese. Place a couple of small tabs of butter on top of each potato.
Place in an oven proof baking dish and bake at 350 degrees for about 30 minutes or until the cheese begins to brown.
Recipe Notes
Preparing the potatoes in the oven will prepare the potato better for scooping out than using the microwave. If you decide to make a casserole or use the aluminum tins, the microwave is fine to use.
To bake the potatoes, wash each potato under running cold water and brush gently with a soft brush. Poke about 6 holes into the potato using a fork, them wrap each potato in aluminum foil. Bake in a preheated 400-degree oven until you the potato is softened.
You can slice the top off of the potato or you can slice it in half lengthwise. Slicing the top off will give you one large stuffed potato, slicing it in half will give you two smaller stuffed potatoes.
Add the milk, sour cream, green onions and cheese a little at a time. The quantity you will use of each will depend on the quantity of smashed potato you end up with and your personal preference.
Grating the cheese yourself provides the best results, but pre-grated cheese works well also.
This can be made into a casserole or stuffed into the small aluminum tins if you don’t want to stuff the potatoes.
Nutrition Facts
Cajun Twice Baked Potatoes
Amount Per Serving
Calories 788Calories from Fat 531
% Daily Value*
Total Fat 59g91%
Saturated Fat 37g185%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 185mg62%
Sodium 1112mg46%
Potassium 876mg25%
Total Carbohydrates 36g12%
Dietary Fiber 4g16%
Sugars 7g
Protein 32g64%
Vitamin A53%
Vitamin C66%
Calcium96%
Iron12%
* Percent Daily Values are based on a 2000 calorie diet.
