This flavorful Creole sauce recipe makes a big batch to freeze and use with shrimp, chicken, or sausage for a quick and easy meal to serve with rice.
Preparation Time
45 mins
Cooking Time
60 mins
Total Time
1 hr 45 mins
Calories
49 Calories
Recipe Instructions
Step 1
Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
Step 2
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.
Step 3
Heat olive oil in a large pot over medium heat. Stir in celery, onion, bell pepper, carrot, and garlic; cook and stir until vegetables are tender, about 10 minutes.
Step 4
Stir in clam juice and white wine. Season with orange zest, red pepper flakes, smoked paprika, saffron, oregano, basil, and thyme.
Ingredients
1 cup white wine
2 tablespoons olive oil
4 cups water
1 orange, zested
2 cups chopped onion
2 cups chopped celery
salt and ground black pepper to taste
2 bay leaves
2 cups chopped green bell pepper
6 cloves garlic, chopped
1 pinch saffron
2 tablespoons chicken bouillon granules
1 tablespoon red pepper flakes
2 cups chopped carrot
1 pinch dried oregano, or to taste
1 pinch dried basil, or to taste
1 tablespoon smoked paprika
1 (8 ounce) bottle clam juice
1 pinch dried thyme, or to taste
4 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
