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 Crawfish Bisque

Crawfish Bisque with Rice and French Bread
Spoonful of Cajun Crawfish Bisque with two stuffed heads
Cajun Crawfish Bisque
Votes: 4
Rating: 4.5
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Crawfish Bisque is the Dean of Cajun cuisine. Traditionally prepared late in crawfish season as a way to use up all the extra crawfish. Preparation is usually a family affair, as cleaned crawfish heads are stuffed with a filling made from ground crawfish tails, vegetables and spices. These stuffed heads are added to a rich bisque made from the trinity cooked down in a roux with herbs and spices and a rich crawfish stock. It doesn't get any better than this!
Servings Prep Time
12 Servings 1.5 Hours
Cook Time Calories per Serving
1.5 Hours 485
Servings Prep Time
12 Servings 1.5 Hours
Cook Time Calories per Serving
1.5 Hours 485
Spoonful of Cajun Crawfish Bisque with two stuffed heads
Cajun Crawfish Bisque
Votes: 4
Rating: 4.5
You:
Rate this recipe!
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Crawfish Bisque is the Dean of Cajun cuisine. Traditionally prepared late in crawfish season as a way to use up all the extra crawfish. Preparation is usually a family affair, as cleaned crawfish heads are stuffed with a filling made from ground crawfish tails, vegetables and spices. These stuffed heads are added to a rich bisque made from the trinity cooked down in a roux with herbs and spices and a rich crawfish stock. It doesn't get any better than this!
Servings Prep Time
12 Servings 1.5 Hours
Cook Time Calories per Serving
1.5 Hours 485
Servings Prep Time
12 Servings 1.5 Hours
Cook Time Calories per Serving
1.5 Hours 485
Here's What You Need
For stuffing the heads
For the bisque
Here's What You Do
To stuff the heads
  1. Set aside about 1/4 cup of the crawfish tails.
  2. Place the remaining tails into a food processor and grind until fine, place in a bowl.
  3. Take the reserved crawfish tails and roughly chop them into small pieces, place them with the ground tails.
  4. Place the onions, celery, garlic and parsley in the food processor and chop until very fine.
  5. Place the vegetables in the bowl with the crawfish and make sure to include any juice generated by the food processing.
  6. To the bowl add the eggs, creole seasoning and pepper.
  7. Add the breadcrumbs, starting with about 1 cup. Mix all together with your hands. Add more breadcrumbs as needed to make sure it holds together.
  8. Stuff the crawfish heads with the filling. Starting on the wider end of the head’s opening, use your left index finger to spread the shell open, place filling into the head and stuff it tightly with your right index finger. Alternately, you could forego stuffing the heads and form the filling into small balls known as boulettes.
  9. Place all the stuffed heads on a baking sheet and bake in a 400 degree oven for 15 to 20 minutes until lightly browned. Set aside.
To make the bisque:
  1. Place the tail meat in a bowl, sprinkle with creole seasoning and set aside.
  2. Place 8 cups of crawfish stock in a stock pot and warm until almost boiling.
  3. Heat the vegetable oil in a large cast iron dutch oven over high heat.
  4. When the oil is shimmering, add the flour and whisk constantly until you have a medium roux. Add the trinity (yellow onions, celery and bell peppers) into the roux and stir constantly until softened, about 8 minutes.
  5. Add the garlic, about 2/3 of the green onions and the creole seasoning. Stir until blended and becoming aromatic, about 2 minutes.
  6. Add the crawfish tails in about four batches and the tomato sauce, stir to mix well.
  7. Making sure the stock is about the same temperature as the roux mixture, slowly add stock to the roux and crawfish, a ladle at a time, stirring to completely blend the stock into the roux mixture before adding the next ladle.
  8. Continue this, one ladle at a time, until about half of the stock has been added, then you can add the balance of the stock and mix together very well. Make sure there are no lumps.
  9. Bring the bisque to a high boil, reduce heat to a medium simmer and let it simmer for about 15 minutes uncovered.
  10. Add the stuffed crawfish heads and return to a boil.
  11. Once it boils, lower the heat to a simmer, cover and continue to simmer for about 45 minutes to 1 hour. Stir often to keep the heads off the bottom of the pot.
  12. Add some of the reserved stock if it gets too thick.
  13. After 45 minutes add the parsley and stir well.
  14. Serve in a bowl over a scoop of white rice, making sure to get some of the stuffed heads in each serving. Sprinkle chopped green onions on top.
Recipe Notes

If you don’t have heads, you can form boulettes- small balls made from the stuffing mix.

If you don't have access to crawfish stock, you can substitute seafood, chicken or vegetable stock.

Cut the prep time down-get some help stuffing the heads-that's where the time is involved!

Be careful adding salt to this without tasting it. There will be some residual salt from the crawfish boil if you are using reserved shells to make the stock, as well as potentially salt in the commercial creole seasoning.

Nutrition Facts
Cajun Crawfish Bisque
Amount Per Serving
Calories 485 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 3g 15%
Polyunsaturated Fat 9g
Monounsaturated Fat 7g
Cholesterol 268mg 89%
Sodium 824mg 34%
Potassium 475mg 14%
Total Carbohydrates 31g 10%
Dietary Fiber 3g 12%
Sugars 5g
Protein 37g 74%
Vitamin A 36%
Vitamin C 52%
Calcium 17%
Iron 43%
* Percent Daily Values are based on a 2000 calorie diet.

Essential Tomato Sauce

Tomato Sauce
Sweet Daddy D's Essential Tomato Sauce
Votes: 0
Rating: 0
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A long simmer makes this is a thick and rich sauce-you can keep it simple and serve over your favorite pasta or match it up with just about any meat. Its the natural mate for Sweet Daddy D's Tasty Meatballs, but if you start with this sauce there are many options. It can also be the base for some great parmigiana dishes-its the essential tomato sauce!
Calories Per Serving
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. To prepare, mix the herb and spice blend in a small bowl and set aside. Place the sugar in a separate small bowl and set aside. Chop the onion and pepper and set aside. Chop the garlic. Open all the cans and get the wine ready.
  2. Heat the olive oil in a large dutch oven with a heavy lid over a medium low heat.
  3. Once the oil begins to shimmer, sauté the onions and pepper until starting to caramelize, this should take about 15 minutes but don't rush it.
  4. Add the garlic and sauté for about a minute or two until it is aromatic.
  5. Add in the tomato paste, stirring constantly to begin browning the paste a little. This could take about 5 minutes, but again don't rush it. If needed, use a little, but not all, of the wine to deglaze the pan.
  6. Add in the herb and spice blend and stir together to mix.
  7. Take the whole tomatoes and add them one at a time, crushing each tomato in your hand as you add it. When all the tomatoes are added, add the juice from the can and the tomato sauce. Mix well.
  8. Use the wine to rinse out the tomato cans, then add the wine to the pot.
  9. Mix all ingredients well and bring to a low boil. Reduce to a slow simmer and cover pot. Simmer covered for three hours, stirring occasionally so it does not stick.
  10. Remove the bay leaves and serve over your favorite pasta.
Recipe Notes

This is a basic tomato sauce. You can add ground meat, sausage, Sweet Daddy D's Tasty Meatballs, or even a chuck or veal roast, but it does do very well by itself served over pasta.