Creole Cream Sauce

Creole cream sauce in black bowl with wooden serving spoon.

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5 from 1 vote

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

Prep Time5

Cook Time20

Total Time25

Course: Gravy, Sauce

Cuisine: Creole

Servings: cups

Calories: 350kcal

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

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