suemunzlinger's Recipe

Creole Sauce

Category: Main Dish

1 tablespoon olive oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped carrot
3 cloves garlic, chopped
2 (14 1/2 ounce) cans whole peeled tomatoes with liquid, chopped
2 cups water
1 tablespoon chicken soup base ( example: better than bouillon) or if you do not have that, can use chicken bouillon cubes..etc but I do not really care for them.
1 bay leaf
1-1/2 teaspoons red pepper flakes
1-1/2 teaspoons smoked paprika
1/2 pinch dried oregano, or to taste
1/2 pinch dried basil, or to taste
1/2 pinch dried thyme, or to taste
1/2 orange zest
1/2 cup white wine (optional)
salt and ground black pepper to taste

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.

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

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

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.

Allow the sauce to cool completely.

Sauce can be frozen up to 3 months before using.