Basic Creole Sauce

3 Reviews Add a Pic
  • Prep

    45 m
  • Cook

    1 h
  • Ready In

    2 h 15 m
Recipe by  NancySacTown

“I cook a big batch of this sauce and keep in the freezer for when I need to pull together a quick dinner party or supper for my family. Just reheat and add a combination of shrimp, sausage, or chicken and serve over hot rice. Add in a combination of the optional ingredients to make it your own. You will have a meal fit for company.”

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Adjust Servings

Original recipe yields 6 pints



  1. Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
  2. Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
  3. Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
  4. Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
  5. Allow the sauce to cool completely.
  6. To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.

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Reviews (3)

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Emily Tisdale

Emily Tisdale

I recently purchased a can of Creole sauce and that inspired me to look for a recipe that I can home-can with tomatoes this summer. This looks like the one! I'll have to leave out the clam juice and chicken bouillon then check with pH strips to determine whether to waterbath or pressure can, (if marginal I can add citric acid) but I love to put up sauces like this in the summer for quick dinners the rest of the year. The only ingredient I see missing is garlic. Will update this review after I get a chance to put up a batch. Thanks for a fabulous idea!!!UPDATE: I have canned mega batches of this already and it's only mid-June! Added 2 T. of citric acid per 8 lb. of tomatoes. Processed in boiling waterbath for 70 minutes for pints. Used a pint the other night as a test run to make a Creole meatloaf...and it was FAR better than the original purchased product. You hit the nail on the head with this recipe!!!



This is very similiar to my creole recipe but I need to stop making it with a roux-too many calories. This looks harmless and I hadn't thought to make a big batch and freeze it. Great idea! Thanks. I'll let you know how we like it when I get to it.



I am the author of this recipe and would love for you to try it. Let me know how it works for you.

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Amount Per Serving (24 total)

  • Calories
  • 49 cal
  • 2%
  • Fat
  • 1.5 g
  • 2%
  • Carbs
  • 6.9 g
  • 2%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 245 mg
  • 10%

Based on a 2,000 calorie diet



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