Creolaise Sauce Recipes

BASIC CREOLE SAUCE

Steps:

• Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
• Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
• Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
• Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
• Allow the sauce to cool completely.
• To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.

CREOLE SAUCE

Steps:

• Heat the butter and oil in a medium saucepan.
• Add the chopped onion, garlic, chopped celery and bell pepper; sauté until tender.
• Stir in all remaining ingredients.
• Simmer over low heat for about 10 minutes.
• Taste and adjust seasoning.
• Serve with fried green tomatoes or eggplant, or use with shrimp or other seafood.

CLASSIC CREOLE SAUCE

Steps:

• Serve over your dish of choice and enjoy.

CREOLE SAUCE

Steps:

• Melt the butter on low heat, preferably in a double boiler, or, paying close attention, stirring regularly in a pot. Stir in the flour, incorporating it into the butter thoroughly until smooth. Slowly add the milk, stirring constantly. Cook on low-medium heat, stirring regularly, until it reaches a silky, creamy consistency. Whisk in the salt, paprika, garlic powder, onion powder, oregano, cayenne, nutmeg and cloves. Cook for 5 minutes. Whisk in the vinegar, adding slowly. Cook for another 5 minutes, whisking often.

CREOLE SAUCE

Steps:

• In a medium size saucepan, over medium heat, heat the oil.
• Add the chopped onion, celery, bell pepper and garlic cooking until slightly wilted.
• Add the tomatoes and cook for an additional 1 to 2 minutes.
• Add about 1 1/2 cups stock, taking care not to add to much. You can always add more if needed.
• Add the seasonings, bay leaves, hot sauce and Worcestershire sauce; stir and reduce heat to simmer.
• Mix the cornstarch with equal amounts of water and stir 1 tablespoon of mixture into sauce.
• Allow to cook for a few minutes, stir and add additional water/cornstarch mixture if the sauce looks thin or add additional stock if sauce is to thick.
• Simmer about 20 minutes adding additional stock as necessary.
• The last 10 minutes of cooking time, stir in the parsley and green onions.
• Remove bay leaves, taste and adjust seasonings as needed.
• Use the sauce to make your favorite recipe for shrimp creole, etc.
• This sauce can be frozen in sturdy container and thawed in refrigerator before reheating and using.

CREOLAISE SAUCE

Steps:

• Melt butter over low heat; let white milk solids settle to the bottom. Skim white froth off surface. Pour off clear yellow liquid, leaving sediment in pan. Set aside 1 cup clarified butter.
• Combine yolks and water in top of double boiler and whisk over warm water, until mixture is thick. Set in pan of ice water to halt cooking process.
• Gradually add clarified butter, stirring constantly, then stir in lemon juice, mustard and hot pepper sauce; warm over hot water.

CHEZ MARCELLE'S CAJUN REDFISH ROULADES STUFFED WITH CRAYFISH

Steps:

• Pound fish fillets under a sheet of wax paper to 1/8-inch thickness; sprinkle with lemon juice.
• Saute shallots, garlic and mushrooms in 4 tablespoons butter until shallots are soft. Add crayfish tails or shrimp, basil, salt, cayenne, white and black pepper and cook until heated.
• Stir in half-and-half and one cup chicken stock; simmer five minutes. Thicken with enough bread crumbs for stuffing consistency.
• Divide mixture into 9 portions and place one portion on each fillet. Roll up filets like a jelly roll. Place seam side down on baking sheet with remaining chicken stock. Dot with remaining butter cut into little pieces; bake at 350 degrees for 25 minutes until fish flakes.
• Serve topped with Creolaise sauce.

SAUCE CREOLAISE

Steps:

• 1. Mix melted butter or drippings together with flour. Cook over medium heat until copper colored (ten to twelve minutes.) Add next seven ngredients. Cook until vegetables are translucent.
• 2. Add diced tomatoes and tomato sauce. Add water or broth as needed to achieve desired consistency.
• 3. Add mushrooms (optional). Add sugar, salt, pepper and cayenne to taste. Simmer ten minutes. (I actually simmer for 30 to 45 minutes, as I feel this gives more time for flavors to blend.
• 4. For chicken, cook one large stewing hen, cut family style, in salted water until tender. Drain. Ad 2 quarts Sauce Creolaise. Simmer 30 minutes. For Pork chops, brown 6 (8 oz) pork chops in oil -2 minutes per side. Place in oven-proof dish and cover with 4 cups of sauce. Bake, covered, l hour, at 350. Shrimp - Season 3 dozen jumbo shrip with salt and pepper. Melt 1/2 stick butter in heavy skillet. Saute shrimp on each side 10 to 20 seconds. Cover with six cups of sauce. Simmer 15 minutes.