Creole Sauce

Preparation info

  • Makes about

    two quarts

    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Classic Creole sauce seems to be making a comeback. It’s a tomato-based concoction with the holy trinity (bell pepper, celery, and onions). I find myself using it with all sorts of meats and poultry. It’s even good with eggs. My Creole sauce is made with a good bit of black pepper, which I think makes the difference. So does a short cooking time, which keeps it from becoming spaghetti sauce. This recipe makes a lot, but it freezes well, so you can later use it to jazz up whatever food for w