Best 2 Paul Prudhommes Creole Sauce Recipes

**Paul Prudhomme's Creole Sauce: A Symphony of Flavors**

In the heart of Louisiana, where culinary traditions run deep, there exists a sauce that has captivated taste buds for generations: Paul Prudhomme's Creole Sauce. This iconic sauce, a testament to the vibrant and soulful cuisine of the region, is a harmonious blend of fresh vegetables, aromatic herbs, and the holy trinity of Cajun cooking: bell peppers, onions, and celery. With its rich, complex flavor profile, this versatile sauce elevates any dish it touches, transforming ordinary meals into extraordinary culinary experiences.

**Recipes Included:**

1. **Paul Prudhomme's Creole Sauce:** The cornerstone of this article, this recipe provides step-by-step instructions for crafting the classic Creole sauce, guiding you through the process of sautéing the holy trinity, incorporating flavorful spices, and simmering to perfection.

2. **Creole Sauce with Shrimp:** This recipe showcases the versatility of Creole sauce, combining it with succulent shrimp for a delightful main course. The plump shrimp, bathed in the aromatic sauce, create a symphony of flavors that will leave you craving more.

3. **Creole Sauce with Chicken:** Chicken takes center stage in this recipe, where it's seared until golden brown and then simmered in the rich Creole sauce. The result is a tender, flavorful chicken dish that's sure to become a family favorite.

4. **Creole Sauce with Vegetables:** For a vegetarian twist, this recipe highlights the vibrant flavors of fresh vegetables, such as bell peppers, zucchini, and squash, all lovingly coated in the savory Creole sauce. It's a healthy and delicious way to enjoy the goodness of vegetables.

5. **Creole Sauce with Fish:** Delicate fish fillets are the stars of this recipe, gently cooked in the aromatic Creole sauce. The result is a light and flavorful dish that showcases the natural sweetness of the fish while enhancing it with Creole spices.

Let's cook with our recipes!

PAUL PRUDHOMME'S CAJUN SAUCE FOR BEEF

Paul Prudhomme's Cajun Sauce for Beef image

Make and share this Paul Prudhomme's Cajun Sauce for Beef recipe from Food.com.

Provided by Tracey D Mizell

Categories Sauces

Time 30m

Yield 3 1/2 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup onion, chopped
1/2 cup green bell pepper, chopped
1/4 cup celery, chopped
1/4 cup vegetable oil
1/4 cup all-purpose flour, plus
1 tablespoon all-purpose flour
1/4 teaspoon ground red pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 bay leaves
2 tablespoons minced fresh jalapeno peppers
1 teaspoon minced garlic
3 cups beef stock or 3 cups broth

Steps:

Combine onions, bell peppers and celery in a small bowl & set aside while you start the roux.
In a heavy 2-quart saucepan (I prefer a castiron skillet), heat the oil over medium-low heat to about 250°. With a metal whisk, whisk in the flour a little at a time until smooth.
Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. be careful not to let the roux scorch or splash on you.
Remove from heat and immediately stir in the vegetable mixture (with a spoon) as well as the red, white and black peppers.
Return pan to high heat and cook about 2 minutes, stirring constantly (you're cooking the seasonings and vegetables in the light roux and the mixture should be pasty). Remove from heat.
In a separate 2-quart saucepan, bring the stock/broth to boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition.
Bring mixture to a boil, then reduce heat to a simmer & cook until the sauce reduces to 3 1/2 cups (about 15 minutes).
Skim any oil from the top and serve immediately.

SHRIMP CREOLE RECIPE - (4.3/5)

Shrimp Creole Recipe - (4.3/5) image

Provided by UncleDick

Number Of Ingredients 21

Ingredients

2 Lbs, raw E-Z peel Shrimp
2 1/2 cup Basic Shrimp Stock***
1/4 Fat or Oil (can be: Chicken, Pork or Beef Fat) I( have used olive oil and bacon fat)
2 1/2 Cup diced onions
1 3/4 Cup chopped celery
1 1/2 cup diced bell pepper
4 T butter
2 t minced garlic
1 bay leaf
2 t salt
1 t cayenne
1 1/2 t white pepper
3/4 t black pepper
1 1/2 t Tobasco sauce
1 T dried thyme
1 1/2 t dried basil
3 cups peeled and chopped tomatoes (3 to 4)
1 1/2 Cup canned tomato sauce
2 t sugar
5 cups cooked rice
Make Stock with Shrimp Shells, 5 cups of water,onion ends and pieces, celery leaves and ends, and bell pepper pieces, season with salt and pepper, strain and save for the Shrimp Creole and the rest for cooking the rice!***

Steps:

Peel and rinse shrimp and save shells for stock*** Heat fat or oil Add 1 cup onions and cook high 3 min. Lower heat and cook 5 min more stirring frequently Add remaining onions, celery, bell peppers and butter. Cook on high till bell peppers and celery start to get tender about 5 min,Stirring frequently. Add garlic, bay leaf, salt and peppers, thyme, basil, Tobasco, chopped Tomatoes and 1/2 cup stock Cook 5 min to allow seasonings to marry, stirring frequently Add Tomato sauce, cook 5 min Add stock and sugar and simmer for 15 min stirring occasionaly. You can cool and refridgerate sauce now and save for next day, or if serving immediatly turn off heat, add shrimp and cover and let sit till shrimp are firm and pink. (5 to 10 min.) To serve: Put rice in mound in center of plate and add about 1 cup of Shrimp Creole around the mound of rice. Goes well with French Bread and Red Wine or glass of Beer!

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
Use fresh, high-quality ingredients: The better the ingredients, the better the dish will be. When possible, use fresh vegetables, herbs, and spices.
Don't be afraid to experiment: Cajun and Creole cuisine is all about bold flavors and creativity. Feel free to adjust the ingredients and spices to your liking.
Cook with love: The most important ingredient of all is love. When you cook with love, it shows in the food.

Conclusion:

Paul Prudhomme's Creole sauce is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for adding a touch of Cajun flavor to your favorite seafood, chicken, or pork dishes. With its bold flavors and easy-to-follow instructions, this sauce is sure to become a favorite in your kitchen.