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Crescent City Grill Creole Sauce

Crescent City Grill Creole Sauce

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.


This recipe goes with Pasta With Crescent City Grill Creole Sauce

Southern Living DECEMBER 2004

  • Yield: Makes 8 cups
  • Cook time:25 Minutes
  • Prep time:15 Minutes


  • 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


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.


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Crescent City Grill Creole Sauce recipe