Creole Sauce is extremely verstile in NOLA Cuisine and Louisiana cooking in general. It is the basis for so many dishes, when you come right down to it, with just slight variations for each, so I’m going to try to break this down as I see it, but first things first. My recipe for Creole Sauce. This is a loose recipe, keep in mind everyone has their own, whether they call it Red Gravy, Creole Tomato Sauce, Sauce Piquant (which isn’t exactly the same but darned similar), but they all contain the same basic ingredients:
Tomatoes, Holy Trinity (Onion, Celery, Bell Pepper), Garlic, Some kind of Stock (usually chicken, more on this later), Cayenne, Hot Sauce,
Bay Leaf, Seasonings (Salt & pepper or maybe a Creole seasoning, almost always
Thyme), Green Onions and Parsley.
These are what I consider the basics for a Creole Sauce. Here is how I make a small batch (it’s usually just my wife and I, so this makes enough for dinner and a little left over for use in another recipe) of basic Creole Sauce:
**Note** If you don’t want to use a thickening agent, simply reduce the sauce until it is the correct consistency.