What is the Creole sauce?

Creole sauce is the basis of the kitchen Cajun and is used to produce or replenish several meals commonly found in New Orleans and its surroundings. The sauce is usually made of tomato base, which can consist of canned tomatoes and tomato sauces. A number of spices and ingredients are added to create a final sauce that is usually cooked until it is strong enough to cover other meals. Creole sauce can be used as a component in a number of other foods such as rice and beans, grilled sausage, chicken and fish, or in sandwich. This trio consists of onion, celery and peppers sliced ​​in small and combined in various amounts, although for creative sauce it often consists of one part of the pepper to two parts of each onion and celery. This sliced ​​vegetables are cooked in a small amount of oil or butter until it softens and the onion becomes translucent. At this point, you can sometimes add roux butter and flour, although some recipes are completely retained.

ground garlic is often added to the Creole sauce along with the trio, although it is usually added last, because the burnt garlic accepts an unpleasant taste. Once these ingredients are cooked, canned or freshly chopped tomatoes are added; Some recipes also require tomato sauce. It is also possible to add bay leaf and thyme leaf, as well as salt, pepper and cayenne pepper or a combination of all three, which is often found as a "creative of the creol". Simple recipes for Creole sauce can then be ordered by chefs so that this mixture simply cooks until it thickens.

However, many recipes require the addition of chicken or fish stock to the sauce, which is then brought to a boil, the heat is reduced and left to cook until it thickens. The finished sauce is then flavored to taste and all bay and thyme leaves are removed before serving. RiceAnd beans are often served with a creative sauce, although it can also be poured through grilled chicken, sausages and fish and is a favorite spice of a sandwich with fish or shrimp called "boys".