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
You: 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: 5
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 Crawfish Étouffée

crawfish etouffee over rice with green onions on a white and green plate
Crawfish smothering in gravy
Cajun Crawfish Étouffée
Votes: 1
Rating: 5
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Crawfish Etouffee is a simple yet tasty and homey plate of crawfish tails smothered in rich gravy, served over rice. Its a staple in South Louisiana in both Cajun and Creole cuisines. Sprinkle some chopped green onions on top and serve with a green salad and some fresh, crunchy french bread.
Servings Prep Time
12 Servings 20 minutes
Cook Time Calories per Serving
60 minutes 206
Servings Prep Time
12 Servings 20 minutes
Cook Time Calories per Serving
60 minutes 206
Crawfish smothering in gravy
Cajun Crawfish Étouffée
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Crawfish Etouffee is a simple yet tasty and homey plate of crawfish tails smothered in rich gravy, served over rice. Its a staple in South Louisiana in both Cajun and Creole cuisines. Sprinkle some chopped green onions on top and serve with a green salad and some fresh, crunchy french bread.
Servings Prep Time
12 Servings 20 minutes
Cook Time Calories per Serving
60 minutes 206
Servings Prep Time
12 Servings 20 minutes
Cook Time Calories per Serving
60 minutes 206
Here's What You Need
Herb and Spice Blend
Here's What You Do
  1. Place the crawfish tails in a bowl and sprinkle with some creole seasoning and set aside. Chop the yellow onions, peppers, celery and set aside in a bowl for later. Chop the green onions and set aside. Chop the garlic and set aside. Mix the Herb and Spice Blend in a small bowl. Set the butter aside to soften and the flour for the roux.
  2. Place about 3 cups of the seafood stock in a stock pot to warm (reserve the remainder if needed to thin the etouffee at the end).
  3. Place a cast iron pan over medium-high heat. Add 8 tablespoons of butter until bubbly, then add the flour and whisk continuously to make a medium roux, the color of light chocolate milk. (See Recipe Notes)
  4. Add the onions, celery and green peppers (the Trinity) to the roux, and continue to stir still over medium-high heat until smooth and moist, about 15 minutes.
  5. Add about half the green onions and all the garlic; continue to sauté until aromatic-about 1 to 2 minutes; add about 1/2 of the Herb and Spice mix and both bay leaves and mix well to combine; continue to sauté about 5 more minutes.
  6. While the veggie/roux mixture is finishing up, turn the heat to high under the stock pot and bring the stock to a rolling boil.
  7. When the veggie/roux mixture is ready, mix it into the boiling stock with a slotted spoon, one spoonful at a time, stirring until the whole spoonful is fully dissolved. Continue this until all the veggie/roux mixture is incorporated into the stock, making sure to return the stock to a full rolling boil in between spoons. Set the cast iron pot aside, do not clean it.
  8. Allow the gravy to remain at a high boil for about 5 minutes, then reduce the heat, cover the stock pot and simmer for 10 to 15 minutes, stirring occasionally.
  9. Turn the heat to medium high under the cast iron pan used for the roux and add 2 tablespoons of butter. As the butter melts scrape up any fond that's stuck to the bottom of the pan.
  10. When the butter is foaming, add about 1/2 to 2/3 of the reserved green onions (saving some to sprinkle on top of the etouffee when serving) and sauté a minute or two, then add the crawfish tails and about half of the remaining Herb and Spice Blend. Mix well until all the crawfish are coated with butter.
  11. Sauté about 2 to 3 minutes stirring constantly; you’ll see some liquid developing from the butter and rendering the crawfish. (See Recipe Notes).
  12. Ladle the gravy mixture into the crawfish tails and mix well. The liquid from sautéing the tails in the butter will thin out the gravy.
  13. Mix well, taste for spice and add more if needed. When this comes to a heavy simmer, lower the heat to a slight simmer for about 15 minutes uncovered while the flavors all come together. If you think it is getting too thick, place the cover on the pan while it simmers; if it's still too thick, add some reserved stock to thin it out.
  14. Add the remaining 2 tablespoons of butter and shake the pan back and forth, don’t stir, until the butter is melted into the etouffee-then give it one final gentle stir.
  15. Remove the bay leaves and serve over white rice.
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.

The roux will continue to brown somewhat after you add the Trinity, so you may want to add them when the roux is just a little lighter than you want.

Frozen crawfish tails will already be parboiled, so it is not necessary to cook them for a long period of time. If you are using leftovers from a crawfish boil, then the tails are completely cooked.

Etouffee refers more to a method of cooking. The crawfish are smothered in a rich gravy.  So it should be no surprise that given the bounty of Louisiana, this recipe is also great with shrimp, chicken or even rabbit.

If you aren't lucky enough to have some fresh crawfish available, you can find frozen tails in a lot of better supermarkets or seafood markets. They generally come in 1 pound packages. I highly recommend that you use Louisiana crawfish, but read the labels-often times what you find is crawfish from China. To me, its the fat in the Louisiana crawfish that makes them sweet. The Chinese crawfish taste bitter to me and not sweet like the ones from the Bayou State. If you have to use Chinese or anything except Louisiana, rinse them well prior to use, let them drain, then pat them dry with paper towels.  You can also buy Louisiana crawfish online at sites like Cajun Grocer or Tony's Seafood (no affiliation with either company). You can also get some great Louisiana Crawfish Tails with the ease of Amazon-ordering by clicking this link.

If you don't have crawfish stock, you can substitute chicken stock, either commercial or homemade or commercial seafood stock.

 

Nutrition Facts
Cajun Crawfish Étouffée
Amount Per Serving
Calories 206 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 112mg 37%
Sodium 424mg 18%
Potassium 448mg 13%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 14g 28%
Vitamin A 15%
Vitamin C 20%
Calcium 5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Classic Shrimp Creole

Shrimp Creole on a plate with green onions and green beans
Classic Shrimp Creole
Votes: 1
Rating: 5
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This is classic Creole fare-fresh shrimp simmered in a classic Creole Sauce. That's tomatoes smothered with the trinity of onions, bell peppers and celery in a little seafood stock and lots of creole herbs and spices. Served over rice, this is the ultimate Louisiana comfort food.
Servings Prep Time
12 Servings 35 Minutes
Cook Time Calories per Serving
90 Minutes 194
Servings Prep Time
12 Servings 35 Minutes
Cook Time Calories per Serving
90 Minutes 194
Shrimp Creole on a plate with green onions and green beans
Classic Shrimp Creole
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is classic Creole fare-fresh shrimp simmered in a classic Creole Sauce. That's tomatoes smothered with the trinity of onions, bell peppers and celery in a little seafood stock and lots of creole herbs and spices. Served over rice, this is the ultimate Louisiana comfort food.
Servings Prep Time
12 Servings 35 Minutes
Cook Time Calories per Serving
90 Minutes 194
Servings Prep Time
12 Servings 35 Minutes
Cook Time Calories per Serving
90 Minutes 194
Here's What You Need
Herb and Spice Blend
Here's What You Do
  1. Peel and rinse shrimp; pat dry; mix w/ 2 TBS creole seasoning; set aside. Crush tomatoes by hand and place in a strainer and set aside. Reserve liquid.
  2. In a heavy Dutch oven, heat butter over medium heat until bubbling; add veggies and sauté for about 20 minutes until starting to caramelize.
  3. 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.
  4. Mix in the AP flour and stir thoroughly. Cook about 2 to 3 minutes stirring constantly so it does not stick.
  5. Add the crushed tomatoes and tomato sauce and mix well. When it starts to simmer, add about half of the remaining Herb and Spice Blend, both bay leaves, the sugar and Worcestershire sauce. Mix well.
  6. Add in 2 TBS lemon juice, the lemon slices and one cup of the seafood stock (reserve the remaining stock). Mix well and bring back to a heavy simmer; lower the heat to a slight simmer and cook for 30 minutes uncovered, stirring often while it thickens.
  7. After 30 minutes, cover the dutch oven and continue to cook on low for another 30 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 its not thick enough simmer with the cover off.
  8. At this point taste for seasoning. Add more if needed but remember that the shrimp will soak up a lot of the seasoning and salt so its fine if it seems over seasoned at this point. See Notes
  9. Increase the heat to med/high until just starting to simmer then add the shrimp. Mix well. Cover the dutch oven and cook for 5 minutes then turn off the heat and let sit for 5 more minutes, still covered.
  10. Remove the bay leaves and serve over rice sprinkled with green onions on top.
Recipe Notes

Most commercial creole seasoning contains salt, so keep that in mind when using it. This recipe was developed with salt free creole seasoning, so you may not need as much salt depending on your creole seasoning.

If you are not ready to eat, before you put in the shrimp, let it sit in the pot covered. When you're ready to eat. turn up the heat and continue on to adding the shrimp.

This can be refrigerate overnight, or even frozen to enjoy later. You can even freeze the sauce with out the shrimp, then add those fresh when you're ready to enjoy.

 

Nutrition Facts
Classic Shrimp Creole
Amount Per Serving
Calories 194 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 126mg 42%
Sodium 485mg 20%
Potassium 462mg 13%
Total Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 9g
Protein 18g 36%
Vitamin A 20%
Vitamin C 55%
Calcium 13%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.