Basic Creole Sauce
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
41
Spice
49
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Olive Oil2 cups
Celery (chopped)2 cups
Onion (chopped)2 cups
Green Bell Pepper (chopped)2 cups
Carrot (chopped)6 cloves
Garlic (chopped)4 cups
Water1 tbsp
Red Pepper Flake (optional)1 tbsp
Paprika (smoked optional)1 pinch
Saffron (optional)1 pinch
Dried Basil (to taste optional)1 pinch
Dried Thyme (to taste optional)1 cup
White Wine (optional)1
SaltDirections:
1
Heat olive oil in a large pot over medium heat
2
Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes
3
Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture
4
Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine
5
Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour
6
Season to taste with salt and black pepper
7
Allow the sauce to cool completely
8
To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer
9
Sauce can be frozen up to 3 months before using