Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: American Classics, Sauces
Yields or Serves:
Rating:
[Total: 3 Average: 5/5]
Tags: American Classics, Basil, Bay Leaves, Bell Peppers, Butter, Cajun Cooking, Cayenne, Celery, Chicken, Chicken Stock, Creole Sauce, Eggs, Fish, Garlic, Hot Sauce, Kosher Salt, Onions, Oregano, Oysters, Paprika, Pepper, Pork, Salt, Shrimp, Sugar, Thyme, Tomato Sauce, Tomatoes, Victoria Hart Glavin, www.tinynewyorkkitchen.com
Basic Creole Sauce can be used with shrimp, fish, oysters, chicken, pork, eggs or whatever strikes your fancy. It’s so good you may want to eat it with just a spoon.
- 2 Bay Leaves
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Ground Cayenne
- 1/2 Teaspoon Freshly Ground Pepper
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Dried Thyme
- 1/2 Teaspoon Dried Basil
- 5 Tablespoons Butter
- 1 Cup Chopped Tomatoes
- 1 Cup Chopped Onions
- 1 Cup Chopped Celery
- 1 Cup Chopped Bell Pepper
- 1 Teaspoon Minced Garlic
- 1 2/3 Cup Chicken Stock
- 1 Cup Tomato Sauce
- 1 Tablespoon Hot Sauce
- 1 Tablespoon Sugar
- In small-size bowl bay leaves, oregano, kosher salt, cayenne, pepper, paprika, thyme, and basil. Set aside.
- In large-size skillet melt butter over a medium heat. Add tomatoes, onions, celery, bell pepper, garlic, and herb mixture. Mix thoroughly. Sauté until onions are translucent. Stir in chicken stock, tomato sauce, hot sauce, and sugar. Bring to boil. Recue heat and simmer 25 minutes. Stir often. Remove bay leaves and store in refrigerator or freezer.
- Makes 8 Cups
- Prep Time 15 Minutes Cook Time: 35 Minutes Total Time: 50 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
