Creamy Creole Seafood Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 tbsp butter

1 small onion, chopped

1/2 bell pepper, chopped (red or green)

2 cloves garlic, minced

1 tbsp all-purpose flour

1/2 cup seafood or chicken broth

1/2 cup heavy cream (or half & half for lighter version)

1 tsp Creole seasoning (like Tony Chachere’s or homemade)

1/4 tsp smoked paprika

1/4 tsp cayenne pepper (optional for heat)

Salt & black pepper to taste

1/2 lb cooked shrimp, chopped crab, or other seafood (optional)

1 tsp lemon juice (optional)

Fresh parsley or green onion for garnish

 

Instructions:

1. Sauté Veggies:
In a skillet, melt butter over medium heat. Add chopped onion and bell pepper. Cook until softened, about 4–5 minutes. Add garlic and cook 1 minute more.

2. Make Roux:
Sprinkle flour into the pan and stir constantly for 1–2 minutes to create a light roux (just golden, not dark).

3. Add Liquids:
Slowly whisk in the broth to avoid lumps. Simmer 3–4 minutes until slightly thickened.

4. Season & Cream It Up:
Stir in the heavy cream, Creole seasoning, paprika, cayenne, salt, and pepper. Simmer 3–5 minutes until rich and creamy.

5. Add Seafood (Optional):
Stir in cooked shrimp, crab, or your choice of seafood. Heat through, about 2–3 minutes. Add lemon juice if using.

6. Serve & Garnish:
Spoon over seafood, grits, rice, or pasta. Garnish with parsley or green onion.