Creole Sauce, Paul Prudhomme's

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 245.5
  • Total Fat: 9.3 g
  • Cholesterol: 169.7 mg
  • Sodium: 1,393.1 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 20.1 g

View full nutritional breakdown of Creole Sauce, Paul Prudhomme's calories by ingredient
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Number of Servings: 3


    Seasoning Mix:
    2 whole bay leaves
    teaspoon dried oregano leaves
    teaspoon of salt
    teaspoon of white pepper
    teaspoon of ground red pepper
    (preferably cayenne)
    teaspoon of black pepper
    teaspoon of sweet paprika
    teaspoon of dried thyme leaves
    teaspoon of dried sweet basil

    Ingredients List:
    4 tablespoons of unsalted butter
    (2 is enough, or substitute)
    14 oz can peeled and chopped
    tomatoes (diced tomatoes easier)
    14 oz can of canned tomato sauce
    cup of chopped onions
    cup of chopped celery
    cup of chopped green or red bell
    1 teaspoons minced garlic
    1 cup of basic chicken stock
    1 teaspoon of sugar
    teaspoon Tabasco sauce

    Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

    Melt the butter in a large skillet over medium heat. Stir in the tomatoes, onions, celery, and bell peppers; Then add the garlic and seasoning mix, stirring thoroughly. Saute until onions are transparent, about 5 minutes, stirring occasionally. Stir in the stock, tomato sauce, sugar and Tabasco: bring to a boil. Reduce heat to maintain a simmer and cook until vegetables are tender and flavors are married, about 20 minutes, stirring occasionally. Remove bay leaves before serving.

    Serve with shrimp added (cook shrimp first, add to creole sauce, cook until steamed through.

    Double recipe to make about 5 cups


Serving Size: Makes 2.5 cups

Number of Servings: 3

Recipe submitted by SparkPeople user RESCHRH.

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