Spicycreolesauce Recipes

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SPICY SHRIMP CREOLE



Spicy Shrimp Creole image

I make many dishes for my friends, but the men demand this one time after time. Easy to make and tasty as can be.

Provided by Pamela Shaw

Categories     Seafood     Shellfish     Shrimp

Time 1h

Yield 8

Number Of Ingredients 14

3 tablespoons vegetable oil
2 cups julienne celery
2 onions, chopped
4 cloves crushed garlic
1 teaspoon white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
2 (14.5 ounce) cans crushed tomatoes
1 (15 ounce) can tomato sauce
1 bay leaf, crushed
1 tablespoon hot pepper sauce
2 pounds medium shrimp - peeled and deveined

Steps:

  • Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
  • Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
  • Let the mixture simmer for 30 minutes, stirring occasionally.
  • Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 17.5 g, Cholesterol 172.5 mg, Fat 7.6 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 1.1 g, Sodium 940.3 mg, Sugar 4.3 g

BASIC CREOLE SAUCE



Basic Creole Sauce image

I cook a big batch of this sauce and keep in the freezer for when I need to pull together a quick dinner party or supper for my family. Just reheat and add a combination of shrimp, sausage, or chicken and serve over hot rice. Add in a combination of the optional ingredients to make it your own. You will have a meal fit for company.

Provided by NancySacTown

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h15m

Yield 24

Number Of Ingredients 21

2 tablespoons olive oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
2 cups chopped carrot
6 cloves garlic, chopped
4 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
4 cups water
2 tablespoons chicken bouillon granules
2 bay leaves
1 tablespoon red pepper flakes
1 tablespoon smoked paprika
1 pinch saffron
1 pinch dried oregano, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste
1 orange, zested
1 (8 ounce) bottle clam juice
1 cup white wine
salt and ground black pepper to taste
6 1-pint canning jars with lids and rings

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.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 6.9 g, Cholesterol 0.3 mg, Fat 1.5 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 229.2 mg, Sugar 3.4 g

SPICY CREOLE SAUCE



Spicy Creole Sauce image

Make and share this Spicy Creole Sauce recipe from Food.com.

Provided by Sharon123

Categories     Sauces

Time 1h50m

Yield 4 pints

Number Of Ingredients 10

3 quarts chopped peeled cored tomatoes (about 18 medium)
2 cups chopped onions (about 2 medium)
1 cup chopped sweet red pepper (about 2 medium)
2 cloves garlic, minced
1 -3 hot red pepper, finely chopped
1 tablespoon chopped parsley
1 tablespoon sugar
2 teaspoons salt
1/2 teaspoon marjoram
1/4 teaspoon chili powder

Steps:

  • Combine all ingredients in a large saucepot.
  • Cook slowly until thick, about 1 1/2 hours (or put in crockpot and cook on low about 4 hours).
  • As mixture thickens, stir frequently to prevent sticking (not necessary if using crockpot, although you might want to stir it occasionally).
  • If canning,ladle hot sauce into hot jars, leaving 1-inch headspace.
  • Adjust two-piece caps.
  • Process pints 25 minutes, quarts 30 minutes, at 10 ppounds pressure in a steam-pressure canner.
  • Yield: about 4 pints or 2 quarts Enjoy!
  • To serve: Cook small amount of chopped celery in oil; add Creole Sauce and heat to blend.
  • Serve over rice, meatballs or shrimp.
  • Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

SHRIMP WITH SPICY CREOLE SAUCE



Shrimp with Spicy Creole Sauce image

Categories     Herb     Vegetable     Appetizer     Sauté     Shrimp     Spice     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 as an appetizer or 2 as a main course

Number Of Ingredients 14

1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon onion powder
Pinch of cayenne pepper
Pinch of dried thyme
28 uncooked large shrimp, shells intact
7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons Worcestershire sauce
3 tablespoons fresh lemon juice
2 teaspoons chopped garlic
Hot french bread

Steps:

  • Combine first 8 ingredients in large bowl. Add shrimp and toss to coat.
  • Melt 3 tablespoon butter in large skillet over medium heat. Add Worcestershre sauce, lemon juice and garlic; sauté until garlic is tender, about 2 minutes. Add shrimp;sauté until opaque in center, about 3 minutes. Add remaining 4 tablespoons butter; stir until melted.
  • Transfer shrimp to large bowl. Pour sauce over shrimp. Serve with hot French bread for dipping.

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