Creole Sauce, a Louisiana recipe from the Worldwide Gourmet

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Creole Sauce Recipe

Recipe

Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: 1 hour

Difficulty: Easy

Ingredients

- 1 kg (2 1/4 lb.) chicken or shrimp

- 60 ml (1/4 cup) vegetable oil

- 60 ml (1/4 cup) flour

- 500 ml (2 cups) chopped onion

- 1 green pepper, chopped

- 2 stalks of celery, chopped

- 500 ml (2 cups) hot chicken or shrimp stock

- 3 cloves of garlic, chopped

- 4 tomatoes, peeled

- 1 can of tomato sauce

- 1 tbsp. shrimp or chicken concentrate

- 1/2 tsp. thyme

- 2 bay leaves

- 1/2 tsp. black pepper

- Zest of 1 lemon

- A pinch of filé (Filé Powder or Sassafras) powder or a little cornstarch

- Cayenne (optional)

Method

Heat a saucepan and make a roux with the oil and flour (cook to a reddish brown colour).
Add onion and sauté until soft. Add the green Pepper and celery (cayenne pepper is optional). Cook 5 minutes.
Add the tomatoes, garlic, lemon zest, pepper, stock, bay leaves and thyme. Simmer 40 minutes and season to taste.
For Shrimp Creole, substitute shrimp stock for chicken stock. Add the shrimp at the end and cook until done.
Serve with rice and garnish with parsley and green onions. Add file' at the table.

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