Yield 1 - 4" Hotel Pan or about 3 Gallons
3/4 CUP OIL
1 CUP FLOUR
6 CUPS ONIONS (Diced)
3 CUPS CELERY (Chopped)
3 CUPS BELL PEPPER (Chopped)
1 CUP TOMATO PASTE
2 - #10 CANS TOMATO FILLETS
1/3 LB CHICKEN BASE (or use our Chicken Stock Recipe) See ALTERNATE METHOD BELOW
1/4 LB LOBSTER BASE (our use our Shrimp Stock Recipe)
1 CUP RED WINE
1 CUP WHITE WINE
1 TBSP WHOLE THYME LEAFS
1 CUP GRANULATED GARLIC
2 TSP RED PEPPER FLAKES
2 TSP GROUND WHITE PEPPER
In a clean/un-pitted cast iron pot and over medium/high heat make a light brown roux (see roux color chart) with the flour and oil. Reduce heat and add the onions, celery and bell pepper, sauté until onions are clear (about 10 -12 minutes). Add the remaining ingredients, slow simmer sauce for one (1) hour over low heat, stirring frequently. Make sure the sauce does not stick or burn on the bottom.
Alternate Method and to make Shrimp Creole
3 LBS FRESH PORK SAUSAGE
3 LBS PEELED 16 - 20 COUNT SHRIMP
Place the sausage in a 2" hotel pan, cover with foil and bake in oven at 350F for 20 minutes, discard grease and add sausage and shrimp to the Creole sauce. Simmer for an additional 15 minutes.
Also, you may substitute the chicken and lobster bases for 1 quart each of chicken and shrimp stocks, simmering time should be increased by 30 minutes to reduce the additional liquid.
This is the most popular sauce from our French and Spanish Creole heritage, it can be served alone or with seafood, veal or chicken. The sauce is traditionally served over rice or pasta.
Note: 3 cups of diced veggies = about 1 lb.
Photo courtesy of Dr. Pat O'Brien, President of WTAMU
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2911, Aurora Catering, Inc. All rights reserved.
Revised: September 04, 2011