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Creole Sauce



  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery ribs, chopped
  • 5 garlic cloves, finely chopped
  • 2 teaspoons Creole seafood seasoning (or more to taste)
  • 1 teaspoon paprika (preferably hot)
  • 1/8 teaspoon cayenne pepper
  • 4 imported bay leaves
  • 1 1/4 cups chicken stock or canned broth
  • 4 medium tomatoes, peeled, seeded and diced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 3 scallions, chopped


  1. In a large cast iron skillet, melt butter over moderately high heat. Add the onions, bell pepper, celery and garlic; cook, stirring occasionally, for about 5 minutes or until the vegetables are softened, but not browned.
  2. Add the Creole seafood seasoning, paprika, cayenne pepper, bay leaves and chicken stock; bring to a boil and cook until slightly reduced and thickened, about 5 minutes.
  3. Stir in the tomatoes; cook, stirring occasionally, for 10 minutes longer, until thick.
  4. Stir in the Worcestershire sauce, hot sauce, salt and scallions; reduce the heat to low and simmer for 10 minutes.

This sauce will keep in the refrigerator, tightly covered, for up to 4 days. It can also be frozen.


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