Creole Sauce

This is the classic sauce that most New Orleanians call "red gravy". It's the basis for Shrimp Creole, and any occasion that might call for a spicy red Creole sauce. Try it on a sauteed or broiled fish po-boy sometime!

• 2 tablespoons oil
• "The Trinity":
  • 4 ounces onions, small dice
  • 4 ounces celery, small dice
  • 2 ounces green bell pepper, small dice
• 2 cloves garlic, minced
• 1 quart Tomato sauce or tomato purée
• 1 can (28 ounces) whole tomatoes, or fresh Creole tomatoes, cubed
• 1 bay leaf
• 1/2 teaspoon thyme leaves
• Creole seasoning blend to taste; OR
  • Salt to taste
  • Freshly ground black pepper to taste
  • Cayenne pepper to taste

Sauté "The Trinity" and the garlic in the oil until the onions are translucent. Add the tomato sauce, bay leaf, thyme and Creole seasoning, bring to a boil, reduce heat immediately and simmer for 15 minutes. Remove bay leaf and adjust seasonings; if you're not using Creole seasoning blend, season now with salt, pepper and cayenne to taste.

 

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Chuck Taggart   (e-mail chuck)