Basic Creole Sauce

Name: Basic Creole Sauce
Ingredients: 2 tablespoons olive oil; 2 cups chopped celery; 2 cups chopped onion; 2 cups chopped green bell pepper; 2 cups chopped carrot; 6 cloves garlic, chopped; 4 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped; 4 cups water; 2 tablespoons chicken bouillon granules; 2 bay leaves; 1 tablespoon red pepper flakes (optional); 1 tablespoon smoked paprika (optional); 1 pinch saffron (optional); 1 pinch dried oregano, or to taste (optional); 1 pinch dried basil, or to taste (optional); 1 pinch dried thyme, or to taste (optional); 1 orange, zested (optional); 1 (8 ounce) bottle clam juice (optional); 1 cup white wine (optional); salt and ground black pepper to taste; 6 1-pint canning jars with lids and rings

21 ingredients

6 steps

Ingredients

2 tablespoons olive oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
2 cups chopped carrot
6 cloves garlic, chopped
4 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
4 cups water
2 tablespoons chicken bouillon granules
2 bay leaves
1 tablespoon red pepper flakes (optional)
1 tablespoon smoked paprika (optional)
1 pinch saffron (optional)
1 pinch dried oregano, or to taste (optional)
1 pinch dried basil, or to taste (optional)
1 pinch dried thyme, or to taste (optional)
1 orange, zested (optional)
1 (8 ounce) bottle clam juice (optional)
1 cup white wine (optional)
salt and ground black pepper to taste
6 1-pint canning jars with lids and rings

Directions

1

Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
2

Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
3

Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
4

Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
5

Allow the sauce to cool completely.
6

To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.