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Sauce Creole

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.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Sauce, Side Dish
Cuisine: Creole
Keyword: creole sauce
Servings: 8 servings
Calories: 109kcal
Author: Sweet Daddy D

Here's What You Need

  • 4 tablespoons Butter
  • 1 medium Yellow Onions diced
  • ½ Green Peppers diced
  • 2 stalks Celery diced
  • 4 cloves garlic chopped
  • 1 bunch green onions
  • 1 tablespoon all purpose flour
  • 15 ounce Whole Tomatoes in juice
  • ¼ cup Tomato Sauce
  • Juice of ½ Lemon
  • 1 teaspoon lemon zest
  • 2 teaspoons Worcestershire Sauce
  • 2 tablespoons White Sugar
  • 1 cup stock

Herb and Spice Blend

  • 1 teaspoon Oregano
  • 1 teaspoon Basil
  • ½ teaspoon Thyme
  • 1 tablespoon Creole seasoning
  • 1 teaspoon cayenne pepper optional
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

Here's What You Do

  • Chop and measure all ingredients into small prep bowls. In preparing the lemon, start by zesting the lemon. Slice the lemon in half, juice one half and slice the other half into 3 or 4 slices.
  • 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 ⅔ 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, lemon zest, lemon slices and ¾ 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.


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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!


Calories: 109kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 503mg | Potassium: 173mg | Fiber: 2g | Sugar: 7g | Vitamin A: 650IU | Vitamin C: 26.4mg | Calcium: 40mg | Iron: 0.9mg

This recipe came from First...You Have a Beer (www.firstyouhaveabeer.com). If you like it, please leave a 5 star rating and a comment on the site and, most importantly, SHARE it with your friends.