Creole Sauce Recipe | Nola Cuisine
| From Nola Cuisine Images – (reedited) | Creole Sauce is extremely verstile in NOLA Cuisine and Louisiana cooking in general.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at musical-grandhotel.com.
Cooking tools:
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Measuring cup
- Saucepan
- Stove
- Wooden spoon
- Whisk
- Mixing bowl
- Spoon
Ingredients
- 2 Tbsp Olive Oil
- 1 Medium Onion, Julienned
- 2 Stalks Celery, Julienned
- 1 small Bell Pepper, Julienned
- 1 Tbsp Garlic, minced
- 1 Can Diced Tomatoes (14 1/2 oz.) or Same amount Fresh from the Garden
- Stock to cover, about 2 cups
- 2 Fresh Bay leaves
- Salt, Black Pepper, Thyme (dried), Cayenne, White Pepper all To Taste
- 1 Tbsp Worcestershire Sauce
- Hot Sauce, To Taste (I use Crystal Hot Sauce)
- 2 Tbsp Flat Leaf Parsley, Chopped
- 3 Thinly sliced Green Onions
- Corn Starch Slurry (2 Tbsp. Corn starch/2 Tbsp Water) or Dark Roux
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