Categorized |Bits and Bites

French Caribbean Creole Sauce For Fish And Grilled Meats.

This Creole sauce is turning out to be one of the most controversial recipes I’ve shared to date. After posting the recipe video on the  Cooking Channel, there’s been a lot of comments about it not being authentic. Here’s the thing about cooking and recipes, it’s usually how you’ve learned to make the dish or how you like it. So when you see me add an ingredient like tomato paste to the sauce, rest assured that’s the way I like it. I use the traditional way (in most cases) of doing a dish as the base and try to add my own little touch. That said, there are some recipes where I will not alter the traditional format of preparing it as I don’t want to disrespect centuries of tradition.

You’ll Need…

1 medium Onion
3/4 cup celery
3/4 cup green pepper
3 cloves garlic
1 large tomato
1.5 cups chicken stock
1/4 scotch bonnet pepper
2 scallion
1 teaspoon Worcestershire
1 bay leaf
3 sprigs thyme
tablespoon butter
1 tablespoon tomato paste
1/4 teaspoon salt
2 tablespoons chopped parsley.
2 tablespoon olive oil

Start off by chopping/dicing the scallions, green pepper, onion, tomato, garlic (finely), celery, parsley and scotch bonnet pepper. Then heat the olive oil on a medium heat and add the diced celery, onion and green pepper. Turn the heat down to low and let that gently cook for about 8-10 minutes.

Everything will be soft and tender now and you’ll have a wonderful base for this delicious creole sauce. Turn up the heat to med/high and add all the other ingredients, except the chopped parsley.

Stir well, bring to a boil, then turn the heat down so you have a gentle simmer going. Cook for about 25 minutes, with the lid ajar on the sauce pan.

Now remove the lid and let it cook on medium heat to thicken up a bit. Remember to fish out the bay leaf and if you did as I did.. remove the thyme stems and discard. It should only take a few minutes to thicken up. Finish off with the chopped parsley.

This creole sauce is excellent on fish (fried, baked, poached, grilled) and other grilled meats. You can certainly make this in advance and keep it in a sealed container in the fridge for at least a week. Just heat and serve when you’re ready to add a classic French Caribbean flavor to your dishes.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! leave me a comment below – it’s appreciated.

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11 Responses to “French Caribbean Creole Sauce For Fish And Grilled Meats.”

  1. Richard says:

    I have made this twice now when cooking for family and friends and both times it has been a show stopper. So simple to make yet super delicious.

  2. Karen Gianni says:

    You guys really like the heat! This looks tasty and I hope to try it soon.

  3. Caitlin says:

    I make this nearly every week, love it !

  4. Ian says:

    Never mind the negative comments. You’re doing it right! People can complain all they want about “authenticity”, but what matters in the end is how the food tastes. And your food tastes GOOD.

  5. Sas says:

    Can I put this sauce over white rice ? And eat it with chicken

  6. ~T says:

    Very similar to New Orleans version

  7. nicky says:

    this is pretty authentic i'm haitian and tomato paste is a staple for all of our creole sauces. We never use Worcestershire sauce or chicken stock though.

    you should try to do more haitian dishes our cuisine is very unique from the rest of the other islands and is extremley good

  8. celia says:

    This is a wonderful sauce for fish and also I like to add a little white wine and some cream to it, then put it in the blender and make a smoothe cream. Very nice with shrimps and other sea foods.

  9. Chantelle says:

    This looks fantastic. I can't wait to try it!

  10. Layla says:

    At last!!!!! Thank you for this recipe Chris. I have always loved this sauce, but didn't know how to prepare it. Love yr recipeees.

  11. jacintha fleming says:

    Do you have the recipe for greio it's a dish from Hati but i like the Matniquean version can u Trinidadian version

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