Home » Recipes » Easy Creole Sauce Recipe
by Mike Hultquist · · 11 Comments · Jump to Recipe
This homemade Creole sauce recipe is versatile, zesty, and very easy to make. It' starts with a roux, lots of vegetables and seasonings, and tomatoes. Make it mild or spicy.
Creole Sauce Recipe
Having a simple, flavorful basic red sauce recipe on hand is pretty key for quick and easy meals. I like quick and easy. The key is to use flavorful ingredients and let them do all the work.
Case in point - this very Easy Creole Sauce Recipe.
Not only does it whip together in practically no time, it is HUGE on that zesty flavor that we all crave. It's also wonderful served up in a few different ways, which I will discuss below.
Like much of Cajun or Creole cooking, it all starts with a roux. You cook down oil and flour to form a slurry-like roux, then add in your Holy Trinity of vegetables - onion, bell peppers and celery. Along with garlic, of course.
Then layer in flavor with either fresh or canned tomatoes and lots of seasonings. It looks like a tomato sauce, but it's really so much more than that. Believe me.
Let's talk about how to make Creole sauce, shall we?
Creole Sauce Ingredients Needed
- 2 tablespoons peanut oil
- 2 tablespoons flour
- ½ cup chicken stock
- 2 jalapeno peppers, chopped (use bell peppers for a milder version – I used jalapenos and red bell pepper)
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 4 cloves garlic, chopped
- 2 tablespoons butter
- 2 pounds tomatoes, chopped (or use 2 cans fire roasted tomatoes for extra flavor)
- 2 tablespoons Creole seasoning blend (see recipe notes) - I like to add extra cayenne pepper, too
- 2 tablespoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- Hot sauce to taste (Crystal preferably, or similar, about 2-3 tablespoons is good)
- 1 tablespoons sweet chili sauce (Sriracha is good here)
- Salt and pepper to taste
- Juice from 1 lemon
How to Make Creole Sauce Recipe
First, heat the oil in a large pan to medium heat and add the flour. Stir to form a roux. Continually stir the roux until it starts to brown, about 15 minutes. Learn more about How to Make a Roux.
You can stir longer to get a darker color if you prefer.
Next, stir in the chicken stock. The roux will thicken up in the pan.
Add the peppers, onion and celery until softened, about 5 minutes.
Add the garlic and cook another minute, until you can smell that gorgeous garlic.
Stir in the butter, tomatoes, Creole seasonings, Worcestershire, vinegar, hot sauce and sweet chili sauce. Adjust with salt and pepper.
Some optional additional ingredients include bay leaves, oregano and basil, to your preference.
It's nice and chunky at this point, but it will break down the longer you cook it.
Bring the sauce a quick boil, then reduce the heat and simmer for 20 minutes. You can simmer longer to develop more flavor.
Remove from heat and stir in the lemon juice.
Serve as desired! Perfect with Creole cuisine!
Adjusting the Heat and Spice Factor
I used jalapeno peppers for a bit of heat and flavor, but you can make a milder version with bell peppers. You'll still get a TON of flavor.
If you prefer a hotter version, go with serrano peppers or toss in something hotter, like a habanero or a ghost pepper.
You can also include more Creole or Cajun seasonings, and include either extra hot sauce or a spicier hot sauce blend.
Serving Ideas for Creole Sauce
There are so many ways you can serve this sauce. Use it as you would use a pasta sauce, with noodles, for a Cajun-Creole version of your favorite pasta. Think spicy spaghetti!
It is excellent with fish, chicken or shrimp.
Storage & Leftovers
Store any leftover Creole sauce in a sealed container in the refrigerator for up to 5 days. You can easily make it ahead.
You can also freeze it for up to 6 months in freezer containers. It freezes very nicely.
Check Out My Other Cajun and Creole Recipes
- Shrimp and Grits
- Shrimp Creole
- Cajun Shrimp
- Creole Chicken
- Cajun Pasta with Shrimp and Andouille.
That's it, my friends! I hope you enjoy it! Let me know how it turns out for you.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! - Mike H.
Easy Creole Sauce Recipe
This homemade Creole sauce recipe is versatile, zesty, and very easy to make. It' starts with a roux, lots of vegetables and seasonings, and tomatoes. Make it mild or spicy.
Course: Main Course
Cuisine: American
Keyword: cajun, creole, recipe, sauce, spicy
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Calories: 147kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
Ingredients
- 2 tablespoons peanut oil
- 2 tablespoons flour
- ½ cup chicken stock
- 2 jalapeno peppers chopped (use bell peppers for a milder version – I used jalapenos and red bell pepper)
- 1 medium onion chopped
- 1 stalk celery chopped
- 4 cloves garlic chopped
- 2 tablespoons butter
- 2 pounds tomatoes chopped (or use 2 cans fire roasted tomatoes for extra flavor)
- 2 tablespoons Creole seasoning blend see recipe notes
- 2 tablespoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- Hot sauce to taste Crystal preferably, or similar, about 2-3 tablespoons is good
- 1 tablespoons sweet chili sauce Sriracha is good here
- Salt and pepper to taste
- Juice from 1 lemon
Instructions
Heat the oil in a large pan to medium heat and add the flour. Stir to form a roux. Continually stir the roux until it starts to brown, about 15 minutes. You can stir longer to get a darker color if you prefer.
Stir in the chicken stock. The roux will thicken up in the pan.
Add the peppers, onion and celery until softened, about 5 minutes.
Add the garlic and cook another minute, until you can smell that gorgeous garlic.
Stir in the butter, tomatoes, Creole seasonings, Worcestershire, vinegar, hot sauce and sweet chili sauce. Adjust with salt and pepper.
Bring to a quick boil, then reduce heat and simmer for 20 minutes. You can simmer longer to develop more flavor.
Remove from heat and stir in the lemon juice.
Serve as desired!
Notes
Heat Factor: Medium. You can easily up the heat factor with spicier peppers and hotter hot sauce choices.
Check out my homemade Cajun seasoning blend. Or, use your own favorite store bought blend.
Nutrition Information
Calories: 147kcalCarbohydrates: 14gProtein: 2gFat: 9gSaturated Fat: 3gCholesterol: 10mgSodium: 160mgPotassium: 521mgFiber: 2gSugar: 7gVitamin A: 2150IUVitamin C: 30.4mgCalcium: 34mgIron: 1.1mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
Reader Interactions
Comments
Misty Crump says
This is amazing on Meatloaf or over grits for breakfast.
Reply
Janice says
Well, still in the Pot. Little apprehensive, cause winged it from your list for spice mix. I do mostly Italian/Greek and Tex/Mex mostly, but want to adventure out some.Reply
Mike Hultquist says
4 stars for the wing? LOL. Did you like it, Janice?? I hope so.
Reply
Jérémie says
With your awesome site and all the recipes I made from here, you taught me Creole and Cajun cuisine ..so I added the holy trinity before the broth 😉 I used this gorgeous sauce with leftover roast pork: awesome! thanks, Chef Mike!Reply
Michael Hultquist - Chili Pepper Madness says
Perfect, Jérémie! I love it.
Reply
Stacy says
This was amazing! Perfect level of spice and it was super yummy over pasta with some Cajun chicken.Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Stacy!
Reply
Gary Finch says
love this....my family don't do hot so this is a great freezer sauce for me when they are having something less tastyReply
Michael Hultquist - Chili Pepper Madness says
Excellent, Gary! All for you! =)
Reply
Jim says
Don't know if it makes a difference, but I usually add the trinity to the roux and cook it down and then add the stock or other liquid. Going to have to give this a try with one of the hotter peppers. Jalapenos just aren't cutting it for me these days!
Reply
Michael Hultquist - Chili Pepper Madness says
Jim, I do the same thing when making gumbo. I've found it works well both ways. Yes on the hotter peppers!Reply