Crescent City Grill Creole Sauce

Southern Living
Toss this with your favorite pasta or use as a topping for grilled shrimp, chicken, or vegetables. For an extra touch of richness, Robert adds 1/4 cup of whipping cream.


Makes 8 cups


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3 tablespoons butter or margarine
1 medium onion, chopped
1 green bell pepper, chopped (about 1 cup)
3 celery ribs, chopped
4 garlic cloves, minced
1 bay leaf
1 tablespoon paprika
1 (28-ounce) can diced tomatoes, undrained
2 cups vegetable juice
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
3 tablespoons cold water


Prep: 15 Minutes
Cook: 25 Minutes

Melt butter in a large skillet over medium heat; add onion, bell pepper, and celery, and sauté 5 minutes or until vegetables are tender. Stir in minced garlic and next 3 ingredients, and cook 2 minutes. Stir in tomatoes and next 3 ingredients; reduce heat, and simmer 10 minutes.

Combine cornstarch and 3 tablespoons cold water, stirring until smooth. Stir into tomato mixture in skillet, and bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat.

Pasta With Crescent City Grill Creole Sauce: Cook 1 (16-ounce) package linguine in a Dutch oven according to package directions; drain. Return to Dutch oven. Stir in 3 cups Crescent City Creole Sauce, and cook 2 minutes over medium heat or until thoroughly heated.

Created date

February 2005