shrimp and grits with creole sauceI love this Creole Sauce, and I use it often.  I love heat, and this makes a savory, spicy addition to any dish, whether you are making blackened chicken with rice or  a savory Shrimp and Grits recipe.  I usually make a big batch when I make Shrimp and Grits and there is enough left to freeze 4 or 5 pint size containers.  This freezes really well and makes weeknight meals really easy.  My husband also loves it on fried eggs for breakfast!



Creole ingredientsIngredients:

2 tbsp. olive oil
2 onions, diced
2 green bell peppers, diced
1 jalapeno, seeded and diced
5 ribs of celery, diced
2 cloves garlic, minced
1 bunch green onions, sliced
1 quart carton chicken broth (32 oz.)
creole spices1 can crushed tomatoes (28 oz.)
½ tsp. each of: cayenne pepper, paprika, salt, garlic powder, oregano, crushed red pepper
¼ tsp. black pepper
2 tbsp. butter

Over medium heat, add olive oil to large pot and sauté onions, bell peppers, jalapeno, celery, garlic and green onions, for approximately 5 minutes, or until starting to soften.  Add chicken broth, tomatoes and spices and bring to a simmer.  Let simmer approximately 20 minutes until vegetables are soft and spices are blended.  Remove from heat and whisk in butter.  Serve over shrimp and grits, blackened chicken or something delicious.

Enjoy!Shrimp and grits with creole



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