Creamy Creole Sauce for Seafood

 

 

 

 

 

 

 

Ingredients:

1 tbsp unsalted butter
1 tbsp olive oil
½ cup onion, finely chopped
½ cup red bell pepper, finely chopped
2 cloves garlic, minced
1 tsp Creole seasoning
½ tsp smoked paprika
¼ tsp cayenne pepper (optional, for heat)
½ cup chicken broth (or seafood stock)
1 cup heavy cream
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp tomato paste
½ tsp salt (or to taste)
½ tsp black pepper
1 tbsp lemon juice
2 tbsp chopped fresh parsley

Instructions:

Sauté Aromatics:
In a skillet over medium heat, melt butter with olive oil.
Add onion and bell pepper, sauté for 3-4 minutes until softened.
Stir in garlic, Creole seasoning, smoked paprika, and cayenne pepper, and cook for 1 minute until fragrant.
Build the Sauce:
Pour in chicken broth and let it simmer for 2 minutes.
Add heavy cream, Dijon mustard, Worcestershire sauce, and tomato paste, stirring to combine.
Season with salt and black pepper, then let the sauce simmer for 5 minutes until thickened.
Finish and Serve:
Stir in lemon juice and parsley.
Serve warm over shrimp, crab, fish, or any seafood of choice.
Enjoy!