Time 25m Yield 4-6 , 4-6 serving(s) Number Of Ingredients 15 Steps:
Heat the butter and oil in a medium saucepan. Add the chopped onion, garlic, chopped celery and bell pepper; sauté until tender. Stir in all remaining ingredients. Simmer over low heat for about 10 minutes. Taste and adjust seasoning. Serve with fried green tomatoes or eggplant, or use with shrimp or other seafood.
Yield 4 to 6 servings Number Of Ingredients 16 Steps:
In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in the butter. Serve warm.
Time 25m Yield 4 servings, plus leftovers! Number Of Ingredients 12 Steps:
Melt the butter on low heat, preferably in a double boiler, or, paying close attention, stirring regularly in a pot. Stir in the flour, incorporating it into the butter thoroughly until smooth. Slowly add the milk, stirring constantly. Cook on low-medium heat, stirring regularly, until it reaches a silky, creamy consistency. Whisk in the salt, paprika, garlic powder, onion powder, oregano, cayenne, nutmeg and cloves. Cook for 5 minutes. Whisk in the vinegar, adding slowly. Cook for another 5 minutes, whisking often.
Time 35m Number Of Ingredients 19 Steps:
Serve over your dish of choice and enjoy.
Time 2h15m Yield 24 Number Of Ingredients 21 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.
Time 40m Yield 8 Number Of Ingredients 5 Steps:
Mix marmalade, mustard, horseradish sauce, hot sauce, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.
Time 30m Yield 4 servings Number Of Ingredients 15 Steps:
Prepare the sauce: In a large skillet, heat the olive oil over medium until shimmering. Add the onions, red and green bell peppers and garlic, and cook, stirring occasionally, until fragrant and just starting to brown, about 7 minutes. Stir in the tomato sauce, thyme and 1 3/4 cups water; bring to a boil over high. Stir in the white vinegar and seasoning salt, reduce the temperature to medium-low and simmer for 10 minutes. Season to taste with salt and pepper. Cover and keep warm. Meanwhile, prepare the fish: Heat the vegetable oil in a large frying pan over medium. On a large plate, mix the flour and seasoning salt with a fork. Pat the snapper fillets dry using paper towels, and season 2 fillets with salt and pepper before dipping them into the flour mixture until coated on both sides. Once the oil is shimmering, gently lay the floured fillets in the hot oil, skin-side down, and cook until skin is crispy, 3 to 4 minutes. Using a fish spatula, carefully flip fillets and cook for an additional 2 to 3 minutes, until cooked through. Transfer the fish to a large paper-towel-lined plate. Cover loosely with foil and repeat with the remaining fillets. Divide fish among plates, skin side up, and top with the Creole sauce. Serve immediately, passing hot sauce at the table.
Time 15m Yield About 1 1/2 cups Number Of Ingredients 6 Steps:
Melt butter over low heat; let white milk solids settle to the bottom. Skim white froth off surface. Pour off clear yellow liquid, leaving sediment in pan. Set aside 1 cup clarified butter. Combine yolks and water in top of double boiler and whisk over warm water, until mixture is thick. Set in pan of ice water to halt cooking process. Gradually add clarified butter, stirring constantly, then stir in lemon juice, mustard and hot pepper sauce; warm over hot water.
Yield 2 1/2 cups Number Of Ingredients 19 Steps:
Thoroughly combine seasoning mix ingredients in a small bowl and set aside. Melt butter in a large skillet over medium heat. Stir in the tomatoes, onions, celery and bell peppers; then add the garlic and seasoning mix, stirring thoroughly. Saute until onions are transparent, about 5 minutes, stirring occasionally. Stir in the stock, tomato sauce, sugar and Tabasco; bring to a boil. Reduce heat to maintain a simmer and cook until vegetables are tender and flavors are married, about 20 minutes, stirring occasionally. Remove bay leaves before serving.
Time 35m Yield 12 servings. Number Of Ingredients 16 Steps:
In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp.
More about “creole sauce recipes”
Time 10m Yield 1 cup, 4-6 serving(s) Number Of Ingredients 10 Steps:
Melt butter in sauce pan, add flour and stir until smooth. Pour stock or hot water in slowly, stirring to blend smooth. Add lemon juice, chili powder, mayo, white pepper, and salt. Whip with a whisk and add egg yolk. Can be served hot or cold. If thinner mixture is desired, use vinegar to cut consistency.
