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.

Roasted Pork Tenderloin with Meyer Lemon Sauce

Sliced pork tenderloin with meyer lemon sauce and sprig of fresh rosemary

Meyer lemons are a cross between regular lemons and mandarin oranges. This combination creates a very special fruit…still has that distinct lemony flavor but with a background of  sweetness from the orange. Suited for the Louisiana climate, Meyer lemons are juicy and add a distinct but understated flavor to any dish.  Pork tenderloin’s mild flavor is perfectly suited for this delicious Meyer lemon sauce flavored with butter, wine, garlic and fresh rosemary.

Sliced pork tenderloin with meyer lemon sauce and sprig of fresh rosemary
Roast Pork Tenderloin with Meyer Lemon Sauce
Votes: 1
Rating: 5
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If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, it's great on pork, chicken, fish or just about anything you can think about. This recipe marinates a pork tenderloin with a smoky garlicky citrus-ey spice rub. When you add the sauce to the roasted tenderloin, watch out!
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 Hour 362
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 Hour 362
Sliced pork tenderloin with meyer lemon sauce and sprig of fresh rosemary
Roast Pork Tenderloin with Meyer Lemon Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, it's great on pork, chicken, fish or just about anything you can think about. This recipe marinates a pork tenderloin with a smoky garlicky citrus-ey spice rub. When you add the sauce to the roasted tenderloin, watch out!
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 Hour 362
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 Hour 362
Here's What You Need
For the Rub
For the Sauce
Here's What You Do
  1. Mix all ingredients for the rub together in a small bowl and set aside.
  2. Trim any loose parts off tenderloin and remove the silver skin.
  3. Rub olive oil all over the tenderloins then apply the rub liberally on all sides. Allow the rubbed tenderloins to sit for 30 minutes.
  4. Align both halves of the tenderloin so the thin end of one is matched with the thick end of the other.
  5. Lay Meyer lemon slices on top of the paired tenderloin and tie them together with the butcher twine-make sure the lemon slices are under the twine.
  6. Brush some olive oil on the lemon slices.
  7. In a heavy bottom cast iron skillet, sear the tied pork tenderloin over medium high heat on all sides, starting with the lemon slices first.
  8. Once seared, add about ½ cup of dry white wine to the pan then transfer the cast iron pan into the 425 degree oven and roast for about 30 minutes, until the internal temperature reads about 145-150 degrees on an instant read thermometer.
  9. Remove from the oven and place the pork tenderloin on a cutting board to rest. Loosely tent aluminum foil over it and allow the pork to rest while you prepare the sauce.
  10. If necessary, deglaze the cast iron pan with some water to remove any burned morsels on the bottom and wipe out with a paper towel.
  11. Using the same cast iron skillet, melt 4 tablespoons of butter over a medium heat, then add the shallots and crushed garlic.
  12. Saute until the shallots are starting to soften, about 3 to 4 minutes.
  13. Add the flour and stir or whisk together until a light roux develops.
  14. Add the lemon zest, lemon slices and some kosher salt and pepper. Let the lemon slices have direct contact with the bottom of the pan so they get a slight sear for a couple of minutes.
  15. Add in the Worcestershire sauce, lemon juice, wine, stock and fresh rosemary and increase the heat until starting to simmer.
  16. Stir well and bring to a simmer. Add the 2 remaining tablespoons of butter and shake the pan while that melts-simmer for about 5 to 10 minutes while the sauce thickens. Remove from the heat.
  17. Snip off the butcher twine and slice the pork tenderloin on the bias. Remove the lemon peels and rosemary from the sauce and spoon over the sliced pork.
Recipe Notes

If you don't have Meyer lemons you can substitute 3 tablespoons of lemon juice plus 1 tablespoon of mandarin orange juice (or any other sweet orange) for the Meyer Lemon juice. The zest and slices of regular lemon or oranges will work fine.

When mixing the rub, try to use no-salt lemon-pepper mix. If you can't find that, cut back or eliminate the extra salt.

I do not recommend purchasing the pre-marinated pork tenderloins that are available in the meat department.  First, they are generally high in sodium content and secondly, you want to control the flavor profile of your dish.

Nutrition Facts
Roast Pork Tenderloin with Meyer Lemon Sauce
Amount Per Serving
Calories 362 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 118mg 39%
Sodium 630mg 26%
Potassium 726mg 21%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 1g
Protein 31g 62%
Vitamin A 46%
Vitamin C 17%
Calcium 6%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.