Ingredients for Emeril's Creole Sauce
- 4 tablespoons bacon grease
- All Purpose Flour
- 2 tablespoons tomato paste
- Yellow Onion
- Green Bell Pepper
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- Crushed Red Pepper Flakes
- 2 bay leaves
- 28 ounces crushed tomatoes
- Fresh Parsley
- Fresh Oregano
- Fresh Basil
- Fresh Thyme
- 1 tablespoon lemon zest
- Worcestershire Sauce
- Tabasco Sauce
- Chicken
- 1 pound peeled and deveined shrimp (optional)
- Cooked Long Grain Rice
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How to Make Emeril's Creole Sauce
- Heat 4 tablespoons bacon grease in a medium, heavy saucepan over medium heat.
- Whisk in 1/4 cup all-purpose flour and cook, stirring constantly with a wooden spoon, until a light brown roux forms (about 6 minutes).
- Add 1 medium onion (chopped), 2 stalks celery (chopped), and 1 green bell pepper (chopped). Cook until vegetables are tender (5-6 minutes).
- Stir in 4 cloves garlic (minced), 1 teaspoon salt, 1/2 teaspoon cayenne pepper, and 2 bay leaves. Cook for 30 seconds.
- Add 2 tablespoons tomato paste and cook, stirring constantly, until it darkens slightly (about 2 minutes).
- Stir in 28 ounces crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1 tablespoon lemon zest, 1 tablespoon Worcestershire sauce, and a few dashes of Tabasco sauce. Cook for 2 minutes.
- Add 2 cups chicken stock and bring to a boil.
- Reduce heat to low, simmer uncovered for 20-25 minutes, or until the sauce has thickened and reduced by about 1/4, stirring occasionally.
- (Optional) For shrimp creole: Stir in 1 pound of peeled and deveined shrimp. Cook until pink and opaque (about 5 minutes).
- Adjust seasoning with salt and pepper to taste.
- Serve over 1/2 to 3/4 cup long-grain white rice per serving.
- Garnish with fresh chopped parsley and enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
32g
Fat
15g
Carbs
6g
