Semolina’s Creole Sauce

This is a fresh-tasting version of Creole sauce, developed by the Taste Buds (the three guys who developed Zea and Semolina over the years. It was made to complement Semolina’s excellent pasta jambalaya, one of the most popular dishes on their menu. (Although the dish was originally created by Mr. B’s.) Only one location of Semolina is still in business: on the south side of the Clearview Mall in Metairie. It preserves this and many interesting sauces that would otherwise be extinct. As well most Creole sauces should be. Most of them are closer to spaghetti sauce than the fresh modern version.

  • 1 Tbs. butter
  • 2 Tbs. yellow onion, finely diced
  • 1/4 cup bell pepper, finely diced
  • 1/4 cup celery, finely diced
  • 1 Tbs. parsley, chopped
  • 1 tsp. garlic, chopped
  • 1/4 tsp. basil
  • 1/8 tsp. cayenne
  • 1/8 tsp. white pepper
  • 1/8 tsp. black pepper
  • 1/2 tsp. salt
  • 1 bay leaf
  • 1/4 tsp. sugar
  • 1 Tbs. green onions, chopped
  • 1 cup whole canned tomatoes with juice, diced
  • 1/2 cup tomato puree
  • 1 cup stock (shrimp or chicken)
  • 1/2 tsp. Crystal hot sauce

1. Melt butter in a heavy saucepan. Add onion, bell pepper, celery, parsley, garlic, basil, cayenne pepper, white pepper, black pepper, salt, bay leaves, sugar and green onions. Cook until the bell pepper turns bright green and the onions begin to become transparent.

2. Stir in tomatoes, tomato puree, stock, and hot sauce. Bring to a boil, then cook at a simmer about 45 minutes, stirring occasionally.

Makes about two cups.