Creamy Creole Sauce

 

 

 

 

 

 

 

 

 

Ingredients

2 tablespoons butter

1 small onion, finely chopped

1 small bell pepper, finely chopped (optional but traditional)

1 stalk celery, finely chopped (optional but traditional)

2–3 cloves garlic, minced

1 tablespoon Creole seasoning (or to taste)

1 teaspoon paprika

1 cup heavy cream (or half-and-half)

½ cup chicken broth (or vegetable broth)

1 tablespoon tomato paste

Salt & pepper to taste

A few dashes of hot sauce (optional)

1 teaspoon Worcestershire sauce (optional)

 

Instructions

1. Sauté the aromatics
Melt the butter in a skillet over medium heat. Add the onion (plus bell pepper and celery if using). Cook 3–5 minutes until soft. Add the garlic and cook 1 minute more.

2. Season
Stir in Creole seasoning and paprika, letting them bloom for about 30 seconds.

3. Add liquids
Mix in the chicken broth and tomato paste. Stir until smooth and slightly thickened, about 2–3 minutes.

4. Make it creamy
Reduce heat to low and stir in the heavy cream. Let simmer gently (do not boil) until thick enough to coat a spoon—about 3–5 minutes.

5. Finish
Add Worcestershire and a few drops of hot sauce if desired. Taste and adjust salt/pepper.

 

Uses

Over shrimp or fish

With chicken

Over pasta or rice

As a base for Cajun/Creole casseroles