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Creole Sauce with chicken or shrimp Recipe
Flavors of Louisiana
Total time: 1hr to 2hr
Prep. time: 15 minutes
Cooking time: 1 hour
Difficulty: Easy
Ingredients
- 60 ml (1/4 cup) vegetable oil
- 60 ml (1/4 cup) flour
- 500 ml (2 cups) chopped onion
- 1 green pepper, chopped
- 2 stalks of celery, chopped
- 500 ml (2 cups) hot chicken or shrimp stock
- 3 cloves of garlic, chopped
- 4 tomatoes, peeled
- 1 can of tomato sauce
- 1 tbsp. shrimp or chicken concentrate
- 1/2 tsp. thyme
- 2 bay leaves
- 1/2 tsp. black pepper
- Zest of 1 lemon
- A pinch of filé (Filé Powder or Sassafras) powder or a little cornstarch
- Cayenne (optional)
Method
- Heat a saucepan and make a roux with the oil and flour (cook to a reddish brown colour).
- Add onion and sauté until soft. Add the green Pepper and celery (cayenne pepper is optional). Cook 5 minutes.
- Add the tomatoes, garlic, lemon zest, pepper, stock, bay leaves and thyme. Simmer 40 minutes and season to taste.
- For Shrimp Creole, substitute shrimp stock for chicken stock. Add the shrimp at the end and cook until done.
- Serve with rice and garnish with parsley and green onions. Add file' at the table.
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