This classic Creole sauce is made with tomatoes, celery, bell peppers, onions, and garlic, along with seasonings, herbs, and other ingredients. Make this sauce an hour or two ahead of time for more flavor.
Use the sauce with shrimp, spoon some over fried eggplant, or use it to add flavor and color to plain grilled or baked chicken breasts.
- 1 tablespoon butter
- 1 tablespoon olive oil (extra virgin)
- 1 large clove garlic (minced)
- 1/4 cup onions (chopped)
- 1/4 cup green bell pepper (chopped)
- 1/4 cup yellow or red bell pepper (chopped)
- 1/2 cup celery (chopped)
- 1/2 teaspoon paprika
- 1 1/2 teaspoons Creole seasoning
- 1/2 teaspoon thyme (dried leaf)
- 1/2 teaspoon oregano (dried leaf)
- 1/2 teaspoon basil (dried leaf)
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
- 1/4 teaspoon pepper (freshly ground)
- 1 can (14 1/2 ounces) diced tomatoes (with juice)
- 1 2/3 cups chicken stock (or vegetable stock)
- 4 green onions (sliced)
- 1 tablespoon tomato paste
- 2 tablespoons butter
Heat 1 tablespoon butter and 1 tablespoon oil over medium-low heat in a medium saucepan.
Add chopped garlic, 1/4 cup of onions, peppers, and 1/2 cup of celery. Sauté the vegetables for about 5 to 7 minutes, until just tender.
Meanwhile, combine the 1/2 teaspoon of paprika, 1 1/2 teaspoons of Creole seasoning, 1/2 teaspoon of thyme, 1/2 teaspoon of oregano, 1/2 teaspoon of basil, 1 teaspoon of Worcestershire sauce, 1/4 teaspoon of hot sauce, and 1/4 teaspoon of ground pepper in a small cup.
Stir tomatoes into the vegetables then add the seasoning mixture. Sauté for 1 minute longer.
Add 1 2/3 cups of chicken or vegetable stock and bring to a boil. Stir in the sliced green onions.
Continue boiling, uncovered, for 10 minutes. Most of the liquid will cook away.
Stir in the 1 heaping tablespoon of tomato paste until well blended into the sauce.
Remove from heat and stir in the 2 tablespoons butter.
Serve with fish, seafood, chicken, or other meat.