Basic Creole Sauce

Name: Basic Creole Sauce
Total time: 105
Yield: 24
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 (8 ounce) bottle clam juice; 1 cup white wine; 1 orange, zested; 1 tablespoon red pepper flakes; 1 tablespoon smoked paprika; 1 pinch saffron; 1 pinch dried oregano, or to taste; 1 pinch dried basil, or to taste; 1 pinch dried thyme, or to taste; salt and ground black pepper to taste

Recipe by NancySacTown from allrecipes.com

2 Hr. 45 Mins.

Ingredients

24 servings

•

2 tablespoons olive oil
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2 cups chopped celery
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2 cups chopped onion
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2 cups chopped green bell pepper
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2 cups chopped carrot
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6 cloves garlic, chopped
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4 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
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4 cups water
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2 tablespoons chicken bouillon granules
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2 bay leaves

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1 (8 ounce) bottle clam juice
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1 cup white wine
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1 orange, zested
•

1 tablespoon red pepper flakes
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1 tablespoon smoked paprika
•

1 pinch saffron
•

1 pinch dried oregano, or to taste
•

1 pinch dried basil, or to taste
•

1 pinch dried thyme, or to taste
•

salt and ground black pepper to taste

Instructions

Heat olive oil in a large pot over medium heat. Stir in celery, onion, bell pepper, carrot, and garlic; cook and stir until vegetables are tender, about 10 minutes.
Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
Stir in clam juice and white wine. Season with orange zest, red pepper flakes, smoked paprika, saffron, oregano, basil, and thyme.
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.