If you’re craving the flavors of Louisiana, this Creole Cream Sauce recipe is for you! Easy recipe for the best creamy Creole sauce for pasta, seafood or chicken! Made with simple ingredients – the Holy Trinity, stewed tomatoes, Creole seasoning and cream! A New Orleans’ classic ready in less than 30-minutes!

Creole cream sauce in black serving bowl garnished with chopped parsley.

DID YOU KNOW?

Creole recipes and Cajun recipes are slightly different

Creole recipes typically are more spicy and have tomatoes versus Cajun recipes

Ingredients for Creole cream sauce

This sauce is easy to make – and doesn’t take a lot of prep time or cook time like seafood Gumbo! Here’s what you’ll need:

The Holy Trinity – also known as “Louisiana Mirepoix” – green bell pepper, onion (white onion or yellow onion) and celery
Oil – a few tablespoons of vegetable or canola oil
Tomatoes -You can use canned diced tomatoes, but I recommend using canned stewed tomatoes for this recipe
Creole seasoning – is a bit spicier than Cajun seasoning, but you can use either; I recommend using Tony Chachere’s Original seasoning.
Heavy cream– room temperature
Flour – a few tablespoons of all-purpose flour
Sugar – just a pinch

How to make creamy Creole sauce

This is a quick overview of the recipe. For detailed instructions, see recipe card below.

Finely dice the bell pepper, onion and celery; in a large stockpot on medium-high heat, add oil and chopped vegetables; saute for a few minutes then add minced garlic
Add tomatoes (and their juice) and the Creole seasoning to the stockpot; cook 3-4 minutes
Sprinkle in the flour and cook the sauce on low heat, stirring constantly until it begins to thicken
Remove pan from heat; add room temperature cream and a pinch of sugar; return pan to stovetop on low heat and cook a few minutes; taste for seasonings

Recipe tips

Use canned, unseasoned stewed tomatoes (versus tomatoes seasoned with basil)
Make sure the cream is room temperature when you add it to the sauce
Taste for seasonings and add salt last; the seasoning usually has salt in it already
Want it spicier? Add a little cayenne pepper at the end or a splash of Louisiana Hot Sauce
Want it milder? Add a little more cream at the end

Serving suggestions

This easy sauce is quite versatile and can be used in a variety of ways:

Serve this tasty cream sauce over warm pasta with shrimp or crabmeat to make a creole pasta dish
Use sauce for shrimp and grits – drizzle a little over the top
Makes a great as a condiment on a shrimp or oyster Po’ Boy Sandwich

More Sauce Recipes Here

Storage and reheating

The recipe makes about 4 cups so if you have any leftover, store it in an airght container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat on low heat in a saucepan on the stovetop.

Creole cream sauce in black bowl with wooden serving spoon.

If you make this recipe, please scroll down and leave a comment! I love to hear from you!

Creole Cream Sauce

Deliciously easy Creole Cream Sauce for pasta, fish, shrimp or chicken.

5 from 1 vote

Print Rate

Course: Gravy, Sauce

Cuisine: Creole

Prep Time: 5

Cook Time: 20

Total Time: 25

Yield: cups

Author: Anecia Hero

Ingredients

2 tablespoons oil
½ cup chopped green bell pepper
½ cup chopped yellow onion
½ cup chopped celery
1 teaspoon Creole seasoning See Recipe Notes
1 tablespoon minced garlic
14.5 ounce can stewed tomatoes , do not strain
2 tablespoons all-purpose flour
2 cups heavy cream , room temperature
pinch of granulated sugar
Cayenne pepper (optional)

Instructions

Prep

Take the heavy cream out of the refrigerator and let it sit out while you chop the green bell peppers, celery and onions.
½ cup chopped green bell pepper, ½ cup chopped yellow onion, 2 cups heavy cream, ½ cup chopped celery

Make the sauce

In a large stockpot or Dutch oven on medium-high heat, add oil; once oil is hot, add chopped vegetables and saute for 5 minutes (until the onions are transluscent); add garlic and cook another minute
2 tablespoons oil, ½ cup chopped green bell pepper, ½ cup chopped yellow onion, ½ cup chopped celery, 1 tablespoon minced garlic
Add stewed tomatoes and their juice, and Creole seasoning; turn heat to low and cook until tomatoes break down (you can use a wooden spoon to mash them); once the tomatoes are broken down, turn the stovetop heat to low
14.5 ounce can stewed tomatoes, 1 teaspoon Creole seasoning
Sprinkle in the flour and stir; continue to cook on low for 3-4 minutes, until the tomato mixture begins to thicken; once it's thickened a bit, remove the stockpot from the heat
2 tablespoons all-purpose flour
While the stockpot is off heat, add in the room temperature heavy cream, stir and combine well; return to stovetop, add sugar and cook for 3 minutes; taste for seasonings at this point
2 cups heavy cream, pinch of granulated sugar
Adjust the Creole sauce to be as mild or spicy as you like.
I like mine a little more spicy, so I usually add ¼ teaspoon more Creole seasoning, ¼ teaspoon more salt and a little pinch of cayenne pepper. If you want your Creole sauce a little milder, add more heavy cream.
Cayenne pepper (optional)
Serve this Creole cream sauce over warm pasta, fish, chicken or shrimp.

Notes

Creole seasoning

I use Tony Chachere’s Original Creole seasoning, but you can use other brands of Creole seasoning like Slap Ya’ Mama.

This recipe calls for 1 teaspoon of Creole seasoning, which results in a relatively mild flavored Creole sauce. After you add the heavy cream, go back and taste the sauce to see if it’s spicy enough for you. I usually add and additional ¼ teaspoon of Creole seasoning, ¼ teaspoon of salt and a pinch of cayenne pepper.

If it’s too spicy for you, add a little more heavy cream

Nutrition Estimate

Serving: 1cupCalories: 350kcalCarbohydrates: 11gProtein: 4gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 90mgSodium: 181mgPotassium: 295mgFiber: 1gSugar: 6gVitamin A: 1507IUVitamin C: 18mgCalcium: 87mgIron: 1mg

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