Creole Sauce

Custom Catering's

Creole Sauce
Yield 1 - 4" Hotel Pan or about 3 Gallons

Ingredients
3/4 CUP OIL
1 CUP FLOUR
6 CUPS ONIONS (Diced)
3 CUPS CELERY (Chopped)
3 CUPS BELL PEPPER (Chopped)
1 CUP TOMATO PASTE
2 - #10 CANS TOMATO FILLETS
1/3 LBS CHICKEN BASE
1/4 LBS LOBSTER BASE
1 CUP RED WINE
1 CUP WHITE WINE
1 OZ (Vol.) WHOLE THYME LEAFS
1 CUP GRANULATED GARLIC
1-1/2 TSP GROUND CAYENNE PEPPER
2 TSP GROUND WHITE PEPPER

Method
In a clean/un-pitted cast iron pot and over medium/high heat make a light brown roux (see roux color chart) with the flour and oil. Reduce heat and add the onions, celery and bell pepper, saute until onions are clear (about 10 -12 minutes). Add the remaining ingredients, slow simmer sauce for one (1) hour over low heat, stirring frequently. Make sure the sauce does not stick or burn on the bottom.

Alternate Method
3 LBS SLICED MILD SMOKED PORK SAUSAGE
Place the sausage in a 2" hotel pan, cover with foil and bake in oven at 350F for 15 minutes, discard grease and add sausage to the Creole sauce. Simmer for an additional 1/2 hour.

Also, you may substitute the chicken and lobster bases for 1 quart each of chicken and shrimp stocks, simmering time should be increased by 30 minutes to reduce the additional liquid.

Plate Presentation
This is the most popular sauce from our French Creole heritage, it can be served alone or with seafood, veal or chicken. The sauce is traditionally served over rice or pasta.

Chef's Notes:
Note: 3 cups of diced veges = about 1 lb.

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