Creole Sauce


Grill Master
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Creole Sauce

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’s seasoning ( I used Tony Chachere's )
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 TBL butter and 1 TBL 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.