New Orleans Cuisine

My Creole & Cajun Recipe Page

This is my blog dedicated to New Orleans & Louisiana cooking! I'll give links to great Creole & Cajun recipes and sites, as well as some of my own recipes. I love talkin' New Orleans, food and otherwise! Incidentally, I'm from Detroit. Go Figure. Lets just say I figured out "what it means, to miss New Orleans" and this site helps ease the pain.

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"Leaving New Orleans also frightened me considerably. Outside of the city limits the heart of darkness, the true wasteland begins."
-Ignatius J. Reilly from A Confederacy of Dunces

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Wednesday, March 09, 2005

Creole Sauce

Creole sauce is extremely verstile in New Orleans Cuisine and Louisiana cooking in general. It is the basis for so many dishes, when you come right down to it, with just slight variations for each, so I'm going to try to break this down as I see it, but first things first. My recipe for Creole Sauce. This is just my loose recipe, keep in mind everyone has their own! They may call it Red Gravy, Creole Tomato Sauce, Sauce Piquant (which isn't exactly the same but damned similar), but they all contain the same basic ingredients: Tomatoes, Holy Trinity (onion, celery, bell pepper), Garlic, Some kind of stock (usually chicken, more on this later), Cayenne, Hot Sauce, Bay Leaf, Seasonings (Salt & pepper or maybe a Creole seasoning, almost always Thyme), Green Onions and Parsley. These are what I consider the basics. Here is how I make a small batch (its usually just my wife and I, so this makes enough for dinner and some left over) of basic Creole Sauce:


2 Tbsp. Olive Oil
1 Medium Onion, Julienned
2 Stalks Celery, Julienned
1 small Bell Pepper, Julienned
1 Tablespoon Garlic, minced
1 Can Diced Tomatoes (14 1/2 oz.) or Same amount Fresh from the Garden
Stock to cover, about 2 cups
2 Bay leaves (Preferably fresh)
Salt, Black Pepper, Thyme (dried), Cayenne, White Pepper all To Taste
1 Tbsp. Worcestershire Sauce
Hot Sauce, To Taste (I use Crystal Hot Sauce)
2 Tbsp. Flat Leaf Parsley, Chopped
3 Thinly sliced Green Onions
Corn Starch Slurry (2 Tbsp. Corn starch/2 Tbsp Water) or Dark Roux
depending on the dish.
**Note** If you don't want to use a thickening agent, simply reduce the sauce until it is the correct consistency.

Heat the oil over medium heat, add the trinity and saute until slightly wilted. Add the Garlic and Tomatoes and cook for about 1-2 minutes. Cover with the stock by 1/2 inch, add bay leaves and a small amount of seasoning, bring to a boil; lower to a simmer. If using roux, add at this point. Not too much, maybe 1-2 Tablespoons. If it gets too thick, add a little more stock or water. It should be loose but not too watery. Simmer about 20 minutes. Add the seasonings and Hot sauce to taste. Add the worcestershire sauce, parsley and green onions. If using the slurry, Bring to a boil then add the slurry, a little at a time until it is the right consistency. It should be tight, but not watery. Not too thick, not too thin. Remove the Bay leaves.

**a variety of uses for Creole Sauce **


Anonymous Anonymous said...

Would you be able to explain what the difference between a Creole and a Sauce Piquant are? Is it really just the heat factor and darker rue? I'm confused.

5:43 PM  
Anonymous Tiare said...

I believe Sauce Piquant is a creole sauce but much much hotter. The name piquant says it`s hot..

10:32 AM  
Anonymous Anonymous said...

I will cook this for my folks this weekend. sounds delicious. thanks.

12:19 PM  
Anonymous Anonymous said...

A lot of folks use rotel tomatoes for sauce piquant, which turns up the heat.

8:18 PM  
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