Creole Sauce (Sauce Piquante)

"Creole sauce warms early fall nights" by Michael Hastings. Recipe Swap. Rceipe from "The New Orleans Cookbook" by Rima and Richard Collin, food writers and New Orleans residents. Long herb list is the Collins' own Creole spice blend; 1 1/2 to 2 tablespoons of a favorite Creole seasoning could be substituted. If serving with shrimp, add it to the sauce in the last five minutes or so of cooking. Recipe published in the Winston-Salem Journal: October 12, 2011.

Yield: 4 servings ( Serving Size: to 8 servings )
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Ingredients

  • 2/3 cup(s) vegetable oil
  • 1/2 cup(s) flour
  • 1 3/4 cup(s) thinly sliced scallions
  • 1/3 cup(s) chopped celery
  • 1 cup(s) chopped onion
  • 1/2 cup(s) chopped green pepper
  • 4 teaspoon(s) minced garlic
  • 3 tablespoon(s) minced fresh parsley
  • 1 14 1/2-ounce can(s) whole peeled tomatoes, drained
  • 1 8-ounce can(s) tomato sauce
  • 1 tablespoon(s) minced chives
  • 1/4 cup(s) dry red wine
  • 4 bay leaves, crushed
  • 6 whole allspice
  • 2 whole cloves
  • 2 teaspoon(s) salt
  • 3/4 teaspoon(s) freshly ground black pepper
  • 1/2 teaspoon(s) cayenne pepper
  • 1/4 teaspoon(s) chili powder
  • 1/4 teaspoon(s) mace
  • 1/4 teaspoon(s) dried basil
  • 1/2 teaspoon(s) dried thyme
  • 4 teaspoon(s) lemon juice
  • 1 1/2 cup(s) water

Preparation

  1. 1. In a heavy 6- or 8-quart pot or Dutch oven, heat the oil and gradually add the flour, stirring constantly. Cook over low heat, stirring constantly, until the roux becomes the color of rich peanut butter. Do not leave unattended, as the roux can easily burn.
  2. 2. Remove the brown roux from the heat and add the scallions, celery, onion, green pepper, garlic and parsley. Mix well and return to low heat. Cook, stirring constantly, until the vegetables begin to brown. Mix in the tomatoes, tomato sauce, chives, wine, seasonings and lemon juice.
  3. 3. Increase the heat and bring to a boil, stirring constantly to prevent any solids from sticking to the bottom. Add the water and stir well. Reduce the heat and simmer 30 minutes, until thickened. Serve with shrimp or sautéed fish and boiled rice.
December 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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