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!

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)