Creole sauce is based on tomatoes, Cajun vegetables (onion, capsicum, celery) and, of course, hot pepper sauce to give it a bit of kick. It is good with fish (poached or grilled), chicken (roast, poached or grilled), roast duck, roast pork, pork chops, vegetables, rice or pasta. The sauce will last up to a week in the fridge. Makes about 4 cups.
1/4 cup olive oil or butter
1 large onion, chopped
1 green or red capsicum, seeded and chopped
1 cup chopped celery
- Sauté on medium heat until onion is soft and translucent (~ 3-5 min)
3-6 cloves garlic, chopped
- Add and cook briefly
2 cans chopped tomatoes, including juice
1 teaspoon - 2 tablespoons Cajun Spice Mix
1 teaspoon dried thyme or oregano or marjoram (or 2 teaspoons fresh)
1 1/2 teaspoons dried basil (or 1 tablespoon fresh)
1/4 - 1 teaspoon hot pepper sauce (e.g. Tabasco)
1 teaspoon salt
1/4 teaspoon black pepper
[Optional] 2 bay leaves
[Optional] 1/4 teaspoon cayenne pepper
[Optional] 1 tablespoon Worcestershire sauce
[Optional] 1/2 cup dry sherry or 2 tablespoons red wine vinegar
[Optional] 1 teaspoon sugar
- Cook on medium heat, stirring occasionally, until slightly thickened (~ 10-15 min)
- Add more water, sherry or tomato juice if sauce seems too thick.
- Add more salt, pepper, and/or hot pepper sauce to taste.
Kelly, D. (1993). Creole and Cajun Cooking. Australia: Ken Fin Books.
Passmore, J. (1992). Step-by-Step Cajun Cooking. Sydney: Murdoch Books.