In Memory Of Karen Nicole Smith, 1972 - 2016

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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13 Comments

  1. Nena Lopes
    July 14, 2019 / 1:03 pm

    I don’t search out recipes online to “respect centuries of tradition”. I look for recipes that I believe my family and friends might enjoy.

    It appears you have some readers who are overly ready to pounce on you for posting recipes that fail to be 100% traditionally “PURE” (whatever THAT might mean) or for “cultural appropriation” (whatever THAT might mean).

    Just continue to offer your tempting recipes complete with any ways you wish to “alter” them, “personalize” them, “tweek” them, in any way that some others may find “controversial”, without feeling any need whatsoever to apologize for them or to “explain” yourself at all.

    Simply be unapologetic for the recipes you post. Don’t let yourself be influenced by petty people who demand that you run your blog their way.

  2. Cal D
    February 3, 2018 / 10:20 pm

    I made this sauce tonight for dinner. The only thing I changed about it was that I added cilantro as well. We ate it over fried fish and white rice. It was delicious and I will definitely be cooking this for future dishes!

  3. Richard
    November 22, 2015 / 2:14 pm

    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.

  4. July 1, 2015 / 5:11 pm

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

  5. Caitlin
    October 15, 2014 / 5:29 am

    I make this nearly every week, love it !

  6. Ian
    August 11, 2014 / 12:33 am

    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.

  7. Sas
    February 23, 2014 / 10:40 am

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

  8. ~T
    October 7, 2013 / 2:25 am

    Very similar to New Orleans version

  9. nicky
    July 15, 2013 / 10:51 pm

    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

  10. celia
    July 6, 2013 / 11:43 am

    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.

  11. Chantelle
    June 27, 2013 / 11:28 am

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

  12. Layla
    June 8, 2013 / 8:48 am

    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.

  13. jacintha fleming
    April 22, 2013 / 2:03 pm

    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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