Yeap, this recipe embodies the best of the best about lazy cooking. This classic Southern Creole Tomato Sauce is made with a few everyday affordable ingredients and comes together in under 25 minutes.

Try it once and you will always want to have it on hand to use for whipping up lunch and dinner for like ever and ever and ever. It goes great over pasta or Cajun Shrimp, served alongside some classic red beans and rice. I have even had it as a sandwich spread along with some flaked Air Fryer Salmon Fillets.

Creole sauce, along with its various other names aka red gravy, creole tomato sauce, and sauce piquant is a staple in Creole cuisine, traditional southern food recipes, as well as Caribbean cuisine.

It really is super simple to make. is my kind of cooking as it is a mish-mash of African, Amerindian, French, Haitian, Spanish and traditional southern cooking.

This means aaaaaaaaaaaaaaaaaaaaaall the fingerlicking flavors and then some. This recipe is as good as is, but you can easily mix and match herbs, spices, and other ingredients to suit your taste. This is a great recipe that is perfect for meal prep.

Whip up a batch or two of this sauce and store it in airtight jars inside the fridge to use throughout the week. One serving of this homemade tomato sauce contains 4 Blue Plan SmartPoints. Thank you for reading my Homemade Creole Sauce Recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.

Thanks for supporting Recipes from a Pantry, food blog. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

Your email address will not be published. Hi, thank you for this recipe. The live streaming function combined with live betting provides a new dimension of excitement to the experience.

Despite this, JeetBuzz continues to be a legitimate option for entertainment and potential profits. How much vinegar and which kind? You also say to add the peppers in both step one and two, which is correct?

This sauce is so filled with flavor! Makes my mouth happy! Everyone at my house loved it! Tasted SO good! I love your creole seasoning and this sauce is fantastic too! Loaded with veggies and just the right amount of spice!

This looks amazing! I love all these flavors. Mmm, this sounds amazing! Skip to content Jump to Recipe This Easy Creole Sauce is going to be your new favorite kitchen staple! Suitable for gluten-free and vegan diets. Post includes Weight Watchers points.

Facebook Twitter Pinterest Yummly LinkedIn. This easy sauce requires a few pantry staples and is ready in less than 25 minutes! This is Creole cuisine.

Perhaps the name Creole in this Seasoning Blend comes from Creole foods requiring more complex flavors. Besides their differences, both styles borrow and complement each other's culinary methods beautifully. They are what makes Louisiana so unique and exceptional. A lot of savory cooking begins with the sautéing of onion, celery, and peppers, a.

the Cajun holy trinity. It's pretty tasty and has an added bonus of a tantalizing aroma as it cooks. You may have been cooking with it for years and didn't know it by its Cajun name.

Now you do! Sometimes, the thought of having to chop vegetables keeps me from cooking. And I don't know about you, but my eyes always water when I start cutting up an onion.

And I don't like crying for no good reason! My solution is to wear onion goggles that protect my eyes. This helps when chopping large batches for this robust blend, which also includes red and green bell peppers, celery, garlic, and parsley.

I chop them into small pieces and stir them together in a big bowl. They make a beautiful pile of fresh flavor and aroma. Well, that's an option, but it tends to pulverize the vegetables too fine and make them uneven and watery.

The hand-chopping gives a more unified size, which I prefer. My younger sister, Virgina, says the food processor causes the food to taste different. I agree!

Wear onion goggles that protect your eyes when chopping large batches of onions. You'll have tear-free chopping! After the chopping, I divide the combination into portions and store them for up to a week in the refrigerator or months in the freezer. It conveniently saves time and money and keeps my eyes from watering like a whale!

I find that using this vacuum sealer machine is the way to go for storing in the freezer. It removes the air and seals the bags, saving them from freezer burn.

These flattened bags stack nicely in my freezer so conveniently. Now, there's less hesitation when cooking with chopped vegetables. I just go into the kitchen, grab a bag, and start cooking. If you came here looking for a dry seasoning for your spice cabinet, try my Pink Cajun Seasoning Blend.

It's a delicious seasoning of spices not just for Cajun recipes! I use pink salt here, but regular kosher, table salt or sea salt can be substituted.

Here are some delicious suggestions to cook with the Creole Seasoning Blend Recipe. onion goggles. Vacuum Sealer Machine. Keywords: Fresh-Cut Seasoning Blend Vegetables. You know I love hearing from you.

Be sure to sign up for my emails to keep in touch. If you have any questions or comments, leave them in the reply box below.

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search icon. Home » Vegetables Jump to Recipe · Print Recipe. Chicken Gumbo Recipe: Classic Cajun. Pork Jambalaya With Sausage: A Traditional Cajun Dish.

I use chili sauce on place of tomato paste which has 10 times the flavor and I never seem to have paste on hand when I need it. My grandfather on my mother's side of the family, was from New Orleans.

Through him by way of my mother and grandmother his wife I learned recipes for red beans and rice, jambalaya, shrimp and crawfish etoufee, gumbo, king cake, beignets all using the highly lauded cast iron skillet. These recipes are pulled from the depths of my highly flavored soul.

I'm proud to share this recipe so that the spirit and joy that is New Orleans lives on in all of us through our tastebuds. Creole sauce is a thickened mixture of tomato sauce, chopped vegetables onions, bell pepper and celery , garlic, and spices.

Both cusines are inextricably linked. Cajun cuisine is seen as country food or from the swamps and bayou of Louisiana.

Cajuns are descendents of Acadians who settled in the area from Canada. They were the trappers, farmers and more agrarian people of the area.

Creole cusine is seen as more refined, provencial food with foundations in French cooking and the classical hierarchy of the kitchen brigade. While spicy dishes are found in both cuisines, it depends on how much cayenne pepper or hot pepper sauce is used in the recipe.

Shrimp Creole is a shrimp dish that rests on a bed of rice. Jambalaya is a rice dish. Spanish colonists to the Louisiana area were unable to make paella and jambalaya was the result of attempts to make a variation of paella using ingredients available locally.

Cajun seasoning relies on the use of many peppers, such as white and black pepper, bell peppers and cayenne peppers, paprika and garlic.

Creole seasoning primarily relies on herbs like oregano, bay leaf, basil, thyme, rosemary, parsley and paprika. Old Bay Seasoning has many of the same herbs and spices as Creole and Cajun seasoning, so substituting it and adding oregano and cayenne pepper means, YES YOU CAN.

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker.

Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours. Easy Shrimp Creole Nik Snacks new orleans January 05, Cooking with cast iron is a tried-and-true way to help bring out the flavors of the food you're preparing as well as maintain uniform and consistent heat during the cooking process.

I love sharing examples of the diversity of recipes you can follow using the Karibe Cookware cast iron skillets for meals in your own kitchen. Jamaican Coco Bread and Hoppin' John Fritters are both made better by cooking them in Karibe cast-iron. I continue to be inspired by African and Caribbean food cultures because both parts of the diaspora are within me.

And that's the number one reason why I continue to partner with Karibe Cookware, a black-owned company based in New Jersey. The Karibe 12" cast iron skillet is now my number one, go-to pan for cooking in the kitchen. But did you know that Karibe has a line of utensils too?

The piece utensil set features silicone tips, which helps to prevent scratches on your cookware. And the handles are light weight and most are made of polished wood, all with a hole for hanging on a hook if need be.

Easy to clean, easy to use, dishwasher safe, the Karibe branded spoon and the silicone brush are my new favorite kitchen tools. This skillet is the largest cast iron piece Karibe offers. With proper seasoning, over time this high-quality skillet becomes nonstick, durable and will solidify the fact that this skillet is a must have in your kitchen or to give as a gift.

It's large size is perfect for large batch cooking, intimate dinner parties and classic regional southern cooking. Due to the seasoning mix, it is quite spicy.

This can be controlled by adjusting the amount of the peppers. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer.

Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes. Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.

Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.

Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.

Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes.

Remove bay leaves to serve. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Seafood Creole. Submitted by Plain ole Bob. Trending Videos.

Not only does it whip together in practically no time, it is HUGE on that zesty flavor that we all crave.

It's also wonderful served up in a few different ways, which I will discuss below. Like much of Cajun or Creole cooking, it all starts with a roux. You cook down oil and flour to form a slurry-like roux, then add in your Holy Trinity of vegetables - onion, bell peppers and celery.

Along with garlic, of course. Then layer in flavor with either fresh or canned tomatoes and lots of seasonings. It looks like a tomato sauce, but it's really so much more than that.

Believe me. First , 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.

Learn more about How to Make a Roux. 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. Some optional additional ingredients include bay leaves, oregano and basil, to your preference.

Bring the sauce a quick boil, then reduce the heat and simmer for 20 minutes. You can simmer longer to develop more flavor. I used jalapeno peppers for a bit of heat and flavor, but you can make a milder version with bell peppers.

You'll still get a TON of flavor. If you prefer a hotter version, go with serrano peppers or toss in something hotter, like a habanero or a ghost pepper. You can also include more Creole or Cajun seasonings, and include either extra hot sauce or a spicier hot sauce blend.

There are so many ways you can serve this sauce. Use it as you would use a pasta sauce, with noodles, for a Cajun-Creole version of your favorite pasta. Think spicy spaghetti! Store any leftover Creole sauce in a sealed container in the refrigerator for up to 5 days.

You can easily make it ahead. That's it, my friends! I hope you enjoy it! Let me know how it turns out for you. Got any questions? Ask away! Also, please share it on social media. Your email address will not be published. Well, still in the Pot. Little apprehensive, cause winged it from your list for spice mix.

With your awesome site and all the recipes I made from here, you taught me Creole and Cajun cuisine.. so I added the holy trinity before the broth 😉 I used this gorgeous sauce with leftover roast pork: awesome!

thanks, Chef Mike! This was amazing! Perfect level of spice and it was super yummy over pasta with some Cajun chicken. love this my family don't do hot so this is a great freezer sauce for me when they are having something less tasty.

Don't know if it makes a difference, but I usually add the trinity to the roux and cook it down and then add the stock or other liquid. Going to have to give this a try with one of the hotter peppers. Jalapenos just aren't cutting it for me these days! Jim, I do the same thing when making gumbo.

I've found it works well both ways. Yes on the hotter peppers! Skip to primary navigation Skip to main content Skip to primary sidebar Facebook Instagram Pinterest Twitter YouTube. menu icon. Do you use more or less in your red bean recipe? You can also join my Facebook Community Page and share your thoughts and photos there.

NOTES: what you're making will dictate how much of each of the vegetables you will need. I like the smoky base that the bacon offers. You can always stay in touch with me by leaving a comment in the section below, by clicking here , or messaging me on any of the social media sites that I am on.

Eric Olsson is the food blogger of RedBeansAndEric. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana.

He lives outside of Detroit, Michigan, with his wife and four children. I loved reading about the holy trinity, it was very informative to me!

This is such an interesting post. Your email address will not be published. Sign me up for the newsletter! This site uses Akismet to reduce spam. Learn how your comment data is processed. Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer Recipe Index How Do You Red Bean?

How Do You Red Bean? How Do You Cook Red Beans and Rice? Red Beans in the News Where Do You Red Bean? Jump to Recipe Print Recipe.

Course Cooking Step. Cuisine Cooking Step. Keyword Cooking Step, How to. Prep Time 10 minutes. Cook Time 10 minutes. Total Time 20 minutes. Author Red Beans and Eric. Ingredients tbsp extra-virgin olive oil or rendered bacon fat large onions diced 1 green bell pepper diced stalks of celery diced.

Instructions Dice all of the ingredients into even size pieces. In a large pot or Dutch oven, heat the oil of choice or rendered bacon fat over MEDIUM heat.

Add the diced trinity onions, green bell pepper, and celery to the pot and saute until the vegetables are tender and the onions are translucent - about minutes. Continue on with the beginning of your recipe. The next step is usually the addition of minced garlic.

Recipe Notes NOTES: what you're making will dictate how much of each of the vegetables you will need. Red Beans and Eric. Related Posts: Placeholder Cocktail from Trinity Restaurant in New Orleans Creole Seasoned Fried Wonton Strips Mahi Mahi in a Creole Sauce. Previous Post: « Monday Red Beans and Rice.

Measure advertising performance. Measure content performance. Understand audiences through statistics or combinations of data from different sources. Develop and improve services. Use limited data to select content. List of Partners vendors. Recipes Seafood Fish.

Seafood Creole. Submitted by Plain ole Bob. Trending Videos. Add Photo Prep Time:. Jump to Nutrition Facts. Directions Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.

I Made It Print. Nutrition Facts per serving Calories 10g Fat 12g Carbs 47g Protein. Add Your Photo. Photos of Seafood Creole 01 of Photo by coggsley. Photo by MicheleH. Photo by Bolo Photo by Emily Campbell.

Photo by Tanya Teat Foreman. Photo by Mel. Photo by Jennifer K. Photo by RShonette. Newsletter Sign Up. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page.

These choices will be signaled to our partners and will not affect browsing data. Accept All Reject All Show Purposes. Total Fat 10g. Saturated Fat 5g. Cholesterol mg. Sodium mg. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry. Your email address will not be published.

Hi, thank you for this recipe. The live streaming function combined with live betting provides a new dimension of excitement to the experience.

Despite this, JeetBuzz continues to be a legitimate option for entertainment and potential profits. How much vinegar and which kind? You also say to add the peppers in both step one and two, which is correct? This sauce is so filled with flavor!

Makes my mouth happy! Everyone at my house loved it! Tasted SO good! I love your creole seasoning and this sauce is fantastic too! Loaded with veggies and just the right amount of spice!

This looks amazing! I love all these flavors. Mmm, this sounds amazing! Skip to content Jump to Recipe This Easy Creole Sauce is going to be your new favorite kitchen staple! Suitable for gluten-free and vegan diets. Post includes Weight Watchers points.

Facebook Twitter Pinterest Yummly LinkedIn. This easy sauce requires a few pantry staples and is ready in less than 25 minutes! Prep Time 10 minutes mins. Cook Time 50 minutes mins. Course: Sauce. Cuisine: American, Creole, southern. Diet: Vegetarian. Servings: Calories: kcal.

Author: Bintu Hardy. Instructions Heat the oil in a large saucepan on medium heat. Add the onion, celery and peppers, and soften with a small pinch of salt, stirring often, for about 5 minutes.

Add the garlic, red peppers, creole seasoning, and cayenne pepper and cook for about 30 seconds, stirring regularly, until the aroma is released.

Add the tomatoes, stock, vinegar, Worcestershire sauce, tomato purée, and butter. Bring the sauce to the boil, then simmer, with the lid slightly off, for 15 minutes, stirring occasionally until reduced and thickened.

Season to taste. Recommended Products. Kitchen Utensils. Calories: kcal Carbohydrates: 11 g Protein: 2 g Fat: 11 g Saturated Fat: 2 g Cholesterol: 6 mg Sodium: mg Potassium: mg Fiber: 3 g Sugar: 6 g Vitamin A: IU Vitamin C: 48 mg Calcium: 58 mg Iron: 2 mg.