Creole Sauce

Name: Creole Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 4½ cups (1100 ml)
Cuisine: American
Ingredients: 2 tbsp (30 ml) Butter; 2 tbsp all-purpose (30 ml) Flour; 2 cups, diced (480 ml) Onion; 1 cup, diced (240 ml) Green Pepper; 1 cup, diced (240 ml) Celery; 3 cloves, minced Garlic; 1 tbsp blackening seasoning (15 ml) Cajun Spice; 1 tsp, ground (5 ml) White Pepper; 1 pinch (to comfort of heat) (0.3 g) Cayenne; 1/2 tsp, ground (1.2 g) Pepper; 1 tbsp shrimp powder (15 ml) Shrimp Paste; 1/2 cup (120 ml) White Wine; 4 cups shrimp stock (960 ml) Shellfish Stk; 1/4 lb jumbo lump crab meat, folded in at the end (113 g) Crab; to taste Salt

Independent adaptation of a publicly published Mashama Bailey recipe. Not affiliated with, sponsored by, or endorsed by Mashama Bailey.

GREAT ON · FISH AND GRITS; SHRIMP; CORNBREAD DRESSING; RICE

Great on Fish and grits; shrimp; cornbread dressing; rice.

A quick pan finish for steak and poultry.

On the jar

CREOLE

Method: stove
Yield: about 4½ cups
Ingredients: 15

Stove sauce. Cook from the recipe

Ratio

Butter 30 mlFlour 30 mlOnion 480 mlGreen Pepper 240 mlCelery 240 mlCajun Spice 15 ml

Ingredients

Butter2 tbsp (30 ml)
Flour2 tbsp all-purpose (30 ml)
Onion2 cups, diced (480 ml)
Green Pepper1 cup, diced (240 ml)
Celery1 cup, diced (240 ml)
Garlic3 cloves, minced
Cajun Spice1 tbsp blackening seasoning (15 ml)
White Pepper1 tsp, ground (5 ml)
Cayenne1 pinch (to comfort of heat) (0.3 g)
Pepper1/2 tsp, ground (1.2 g)
Shrimp Paste1 tbsp shrimp powder (15 ml)
White Wine1/2 cup (120 ml)
Shellfish Stk4 cups shrimp stock (960 ml)
Crab1/4 lb jumbo lump crab meat, folded in at the end (113 g)
Saltto taste

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Creole Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

Simple Tomato SauceNATIONAL AWARD WINNEROn the jar: SIMPLE
Noe Horseradish Buttermilk★ STARRED KITCHENOn the jar: HORSERADISHB
Pad See Ew SauceNATIONAL AWARD WINNEROn the jar: PAD SEE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Mashama Bailey works in Port City Southern / African American at The Grey; credentials include James Beard Outstanding Chef 2022 (The Grey, Savannah); James Beard Best Chef: Southeast 2019.

Adapted from a Mashama Bailey recipe (Mashama Bailey / Garden & Gun (fish & grits, The Grey)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Mashama Bailey / Garden & Gun (fish & grits, The Grey) (published as “Creole Sauce”). Full citation lives in Provenance.

Companion jar