Easy Creole Sauce Recipe
This homemade Creole sauce recipe is versatile, zesty, and very easy to make. It' starts with a roux, lots of vegetables and seasonings, and tomatoes. Make it mild or spicy.
- 2 tablespoons peanut oil
- 2 tablespoons flour
- ½ cup chicken stock
- 2 jalapeno peppers chopped (use bell peppers for a milder version – I used jalapenos and red bell pepper)
- 1 medium onion chopped
- 1 stalk celery chopped
- 4 cloves garlic chopped
- 2 tablespoons butter
- 2 pounds tomatoes chopped (or use 2 cans fire roasted tomatoes for extra flavor)
- 2 tablespoons Creole seasoning blend see recipe notes
- 2 tablespoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- Hot sauce to taste Crystal preferably, or similar, about 2-3 tablespoons is good
- 1 tablespoons sweet chili sauce Sriracha is good here
- Salt and pepper to taste
- Juice from 1 lemon
Heat the oil in a large pan to medium heat and add the flour. Stir to form a roux. Continually stir the roux until it starts to brown, about 15 minutes. You can stir longer to get a darker color if you prefer.
Stir in the chicken stock. The roux will thicken up in the pan.
Add the peppers, onion and celery until softened, about 5 minutes.
Add the garlic and cook another minute, until you can smell that gorgeous garlic.
Stir in the butter, tomatoes, Creole seasonings, Worcestershire, vinegar, hot sauce and sweet chili sauce. Adjust with salt and pepper.
Bring to a quick boil, then reduce heat and simmer for 20 minutes. You can simmer longer to develop more flavor.
Remove from heat and stir in the lemon juice.
Serve as desired!
Heat Factor: Medium. You can easily up the heat factor with spicier peppers and hotter hot sauce choices.
Check out my homemade Cajun seasoning blend. Or, use your own favorite store bought blend.
Calories: 147kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 160mg | Potassium: 521mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2150IU | Vitamin C: 30.4mg | Calcium: 34mg | Iron: 1.1mg