This is my version of creole sauce that is traditionally used in Shrimp Creole. This sauce is excellent with shrimp and rice; I like it over grilled chicken and even scrambled eggs. The seasoning is the way I like it--but please feel free to adjust it to your taste. (Also, if you're familiar with this cuisine, you know that celery is almost always used with onion and bell pepper--it's called the holy trinity. But I dislike cooked celery--it's a texture thing--so I didn't use it. If you like cooked celery, finely chop up a stalk or two and saute it with the onions and bell pepper--it will add a nice flavor.) If you can wait, this sauce is better after sitting in the refrigerator for a few hours or even overnight so that the flavors can meld together.

Share: