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Creole Sauce

I don't know why, but I've been running into a lot of dishes lately with classic Creole sauce--a tomato-based concoction with the trinity (bell pepper, celery, and onions). The dishes I've had with it were good enough that I've been making it a bit lately, and think about what it can be used with. (Shrimp would not be one of them; I think shrimp Creole is one of our worst dishes.)

Here's my Creole sauce. Made with a good bit of black pepper, this is great with veal, chicken, or seafood. This recipe makes a lot of it. It freezes well.
  • 1 Tbs. olive oil
  • 1 medium finely chopped bell pepper
  • 1 medium finely chopped white onion
  • 2 ribs finely chopped celery
  • 1/2 bunch finely chopped green onion
  • 2 cloves finely chopped garlic
  • 1 tsp. basil
  • 1 tsp. thyme
  • 2 oz. jalapeno pepper sauce
  • 1 Tbs. brown sugar
  • 2 28-oz. cans whole plum tomatoes, crushed by hand
  • 4 medium ripe tomatoes, crushed
  • 2 bay leaves
  • 2 oz. Worcestershire
  • 1/8 tsp. cayenne
  • 1 Tbs. salt
  • 1 Tbs. coarsely-ground black pepper
  • 1 cup chicken stock
1. Heat the oil in a skillet over medium-low heat and saute bell pepper, white onions, celery, green onions, and garlic for about 15 minutes.
 
2. Add all the other ingredients and stir well. Cook for an hour or two on low heat. Remove the bay leaves.

Makes about two quarts.

Revised 3/29/08
Copyright © 2008 Tom Fitzmorris. All rights reserved.
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