Basic Creole Sauce Recipe

Name: Basic Creole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (optional); 1 tablespoon smoked paprika (optional); 1 pinch saffron (optional); 1 pinch dried oregano, or to taste (optional); 1 pinch dried basil, or to taste (optional); 1 pinch dried thyme, or to taste (optional); 1 orange, zested (optional); 1 (8 ounce) bottle clam juice (optional); 1 cup white wine (optional); salt and ground black pepper to taste; 6 1-pint canning jars with lids and rings

Servings: persons

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 (optional)
1 tablespoon smoked paprika (optional)
1 pinch saffron (optional)
1 pinch dried oregano, or to taste (optional)
1 pinch dried basil, or to taste (optional)
1 pinch dried thyme, or to taste (optional)
1 orange, zested (optional)
1 (8 ounce) bottle clam juice (optional)
1 cup white wine (optional)
salt and ground black pepper to taste
6 1-pint canning jars with lids and rings

1
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.
2
Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
3
Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
4
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.
5
Allow the sauce to cool completely.
6
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.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cups chopped celery, 2 cups chopped onion, 2 cups chopped green bell pepper, and more.

Yes, Basic Creole Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basic Creole Sauce

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