Creole sauce

Creole sauce, also referred to as "red gravy", creole tomato sauce, and sauce piquant in New Orleans, is a Creole cuisine, Bahamian cuisine and New Orleans cuisine sauce made by sauteeing vegetables in butter and olive oil. It is used in the American south and in the Bahamas. It is made with tomatoes, the Cajun holy trinity (celery, bell peppers, and onions), garlic, seasonings, and herbs. Stock (usually chicken) is also used and seasoned with cayenne, hot sauce, bay leaf, salt, black pepper, thyme, and parsley.

Contents

• French caribbean creole sauce for fish and grilled meats
• Home canned creole sauce
• References