Easy Creole Sauce Recipe (2024)

Creole Sauce Recipe

Having a simple, flavorful basic red sauce recipe on hand is pretty key for quick and easy meals. I like quick and easy. The key is to use flavorful ingredients and let them do all the work.

Case in point - this very Easy Creole Sauce Recipe.

Not only does it whip together in practically no time, it is HUGE on that zesty flavor that we all crave. It's also wonderful served up in a few different ways, which I will discuss below.

Like much of Cajun or Creole cooking, it all starts with a roux. You cook down oil and flour to form a slurry-like roux, then add in your Holy Trinity of vegetables - onion, bell peppers and celery. Along with garlic, of course.

Then layer in flavor with either fresh or canned tomatoes and lots of seasonings. It looks like a tomato sauce, but it's really so much more than that. Believe me.

Let's talk about how to make Creole sauce, shall we?

Creole Sauce Ingredients Needed

• 2 tablespoons peanut oil
• 2 tablespoons flour
• ½ cup chicken stock
• 2 jalapeno peppers, chopped (use bell peppers for a milder version – I used jalapenos and red bell pepper)
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, chopped
• 2 tablespoons butter
• 2 pounds tomatoes, chopped (or use 2 cans fire roasted tomatoes for extra flavor)
• 2 tablespoons Creole seasoning blend (see recipe notes) - I like to add extra cayenne pepper, too
• 2 tablespoons Worcestershire sauce
• 2 tablespoons red wine vinegar
• Hot sauce to taste (Crystal preferably, or similar, about 2-3 tablespoons is good)
• 1 tablespoons sweet chili sauce (Sriracha is good here)
• Salt and pepper to taste
• Juice from 1 lemon

How to Make Creole Sauce Recipe

First, heat the oil in a large pan to medium heat and add the flour. Stir to form a roux. Continually stir the roux until it starts to brown, about 15 minutes. Learn more about How to Make a Roux.

You can stir longer to get a darker color if you prefer.

Next, stir in the chicken stock. The roux will thicken up in the pan.

Add the peppers, onion and celery until softened, about 5 minutes.

Add the garlic and cook another minute, until you can smell that gorgeous garlic.

Stir in the butter, tomatoes, Creole seasonings, Worcestershire, vinegar, hot sauce and sweet chili sauce. Adjust with salt and pepper.

Some optional additional ingredients include bay leaves, oregano and basil, to your preference.

It's nice and chunky at this point, but it will break down the longer you cook it.

Bring the sauce a quick boil, then reduce the heat and simmer for 20 minutes. You can simmer longer to develop more flavor.

Remove from heat and stir in the lemon juice.

Serve as desired! Perfect with Creole cuisine!

Adjusting the Heat and Spice Factor

I used jalapeno peppers for a bit of heat and flavor, but you can make a milder version with bell peppers. You'll still get a TON of flavor.

If you prefer a hotter version, go with serrano peppers or toss in something hotter, like a habanero or a ghost pepper.

You can also include more Creole or Cajun seasonings, and include either extra hot sauce or a spicier hot sauce blend.

Serving Ideas for Creole Sauce

There are so many ways you can serve this sauce. Use it as you would use a pasta sauce, with noodles, for a Cajun-Creole version of your favorite pasta. Think spicy spaghetti!

It is excellent with fish, chicken or shrimp.

Storage & Leftovers

Store any leftover Creole sauce in a sealed container in the refrigerator for up to 5 days. You can easily make it ahead.

You can also freeze it for up to 6 months in freezer containers. It freezes very nicely.

Check Out My Other Cajun and Creole Recipes

• Shrimp and Grits
• Shrimp Creole
• Cajun Shrimp
• Creole Chicken
• Cajun Pasta with Shrimp and Andouille.