Homemade Organic Basic Creole Sauce

I found the original recipe over at Nola Cuisine.  I wanted to share my version with the amounts of seasonings I used in my sauce.  It turned out great and I used shrimp stock in my first batch.  I opted not to use any thickeners in my sauce as I wanted the flavors to “marry”.

Here’s What You’ll Need:

  • 2 Tbsp home rendered lard (or other fat for sauteing)
  • 1 organic bell pepper, julienned (One can use frozen or different colored peppers, just use approximately enough for one bell pepper.)
  • 1 organic yellow onion, julienned
  • 2 organic celery ribs, julienned
  • 1 organic tomato, diced
  • 1-1/2 to 2 cups of Homemade Organic Chicken Stock, or Homemade Wild Caught Shrimp Stock or Homemade Organic Country Boil Stock.  (Or, any other stock you’d like)
  • 1 cup of organic crushed tomatoes
  • 1 Tbsp. organic garlic, minced
  • 1 tsp. Real Salt
  • 1/2 tsp. organic freshly ground peppercorn blend
  • 1/2 tsp. organic dried thyme
  • 1/2 tsp. organic cayenne pepper
  • 2 tsp. organic dried parsley, OR 2 Tbsp. fresh organic flat leaf parsley
  • 2 organic dried bay leaves (use fresh if you can!)
  • 1 Tbsp. organic Worcestershire sauce
  • 2 Tbsp. Homemade Organic Jalapeno Pickle Brine  (or Homemade Organic Cayenne Pepper Hot Sauce would work, too)
  • 3 organic green onions, thinly sliced (optional.  I didn’t have any and my sauce still turned out great.)

Here’s How I do it:

  1. Heat the lard over medium heat.
  2. Add the Trinity (onion, bell pepper and celery) and saute until slightly wilted.
  3. Add the garlic and diced tomatoes; Cook for about 1-2 minutes.
  4. Cover the vegetables with the stock by 1/2 inch.
  5. Add the bay leaves, salt, pepper, cayenne, thyme, parsley, Worcestershire sauce, and hot sauce OR jalapeno pickle brine.
  6. Bring to a boil.
  7. Lower the heat and simmer for 40 minutes.
  8. Add the sliced green onions, if using.
  9. Simmer for an additional 20 minutes (regardless of adding the green onions or not).
  10. Once the mixture has reached the proper consistency (Not too thick, and not too thick), remove it from the heat.
  11. Remove the bay leaves.
  12. Enjoy!
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