If you’ve never experienced Creole cuisine, this sauce is the place to start! This sauce is based on the Creole “holy trinity” of onions, celery, and green pepper plus garlic, with plenty of extra additions on top of that base. The layers of flavor are complex, delicious, and a perfect accompaniment to a number of foods. For this recipe, we’re cooking shrimp with the sauce, but the sauce can be enjoyed with blackened catfish, used a sauce with smoked meats, or even served on top of pasta. What’s your favorite use of this recipe? Let us know in the comments below!
- 2 Tbsp Olive Oil
- 2 Onion (chopped)
- 2 stalk Celery (chopped)
- 1 Green Bell Pepper (chopped)
- 4 clove Garlic (minced)
- 2 cup Chicken Broth
- 1 can Diced Tomatoes (28 oz.)
- 1 Tbsp Tabasco (plus more to taste)
- 1 Tbsp Worcestershire Sauce
- 2 Bay Leaf
- Kosher Salt
- Black Pepper
- 2 Tbsp Butter
- 2 lb Shrimp (Gulf Shrimp are best)
- 1/2 cup Green Onion (shelled and deveined)
Heat the oil in a large Dutch oven over medium heat. Once hot, add the onions, celery, and green pepper. Cook until softened, about 5 minutes, then add the garlic, and cook until fragrant, about 30 minutes.
Stir in the chicken broth, tomatoes, Tabasco sauce, Worcestershire sauce, and bay leaf. Season with salt, pepper, and additional Tabasco to your taste. Bring to a boil, then reduce to low heat, and simmer for 20 minutes.
Remove the bay leaves and add butter. Stir in the butter until it is melted. Add the thawed raw shrimp and cook for about 5 minutes, until they are bright prink and cooked through. Add sliced green onions and serve hot. Enjoy!