Classic Creole Sauce Recipe

Learn how to make a delicious and versatile Creole sauce from scratch. This tangy and flavorful sauce is a staple in Louisiana cuisine and is perfect for adding a spicy kick to any dish. Whether you're making jambalaya, gumbo, or simply need a sauce to dip your fried seafood in, this homemade Creole sauce will elevate your dishes to a whole new level. Get ready to impress your friends and family with this authentic recipe that captures the essence of Creole cuisine.

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 can (8 oz) tomato sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce
• 2 teaspoons paprika
• 1 teaspoon Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• Salt and pepper to taste

Directions

1. Heat the vegetable oil in a large saucepan over medium heat.
2. Add the diced onion, bell pepper, and celery. Cook until the vegetables are soft and slightly caramelized, about 5-7 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the crushed tomatoes, tomato sauce, Worcestershire sauce, hot sauce, paprika, Cajun seasoning, dried thyme, dried oregano, sugar, salt, and pepper. Mix well to combine.
5. Bring the sauce to a simmer and reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally.
6. Taste and adjust the seasoning if necessary.
7. Remove from heat and let the sauce cool slightly before using or storing in an airtight container in the refrigerator.
8. Serve the Creole sauce as a base for jambalaya or gumbo, or as a dipping sauce for fried seafood.

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