Best Emerils Creole Sauce Recipes

Emeril's Creole Sauce image

Provided by alligirl

Time 1h15m

Yield 4-6 plates, 4-6 serving(s)

Number Of Ingredients 22

2 tablespoons bacon grease
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup finely chopped yellow onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 tablespoon minced garlic
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes (to taste)
2 bay leaves
2 tablespoons tomato paste
3 cups finely chopped peeled, and seeded tomatoes
1 tablespoon chopped fresh parsley, plus more for garnish
1 1/2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon grated lemon zest
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Tabasco sauce or 1 1/2 teaspoons other hot pepper sauce
2 cups chicken, shrimp or 2 cups fish stock, cold
1 1/4 lbs shrimp, peeled and deveined
hot cooked long-grain rice, for serving

Steps:

Heat the bacon grease in a medium, heavy saucepan over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a roux a light brown forms, about 6 minutes.
Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes.
Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds.
Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes.
Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire and Tabasco, and cook, stirring, for 2 minutes.
Add the stock and bring to a boil.
Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by one-quarter in volume, 20 to 25 minutes, stirring occasionally.
To serve immediately, add the shrimp and cook, stirring, until cooked through and tender, about 5 minutes. Adjust the seasoning to taste. Arrange 1/2 to 3/4 cup long grain white rice in each of 4 to 6 large shallow bowls or on large plates.
Ladle the shrimp Creole over the rice, garnish with chopped parsley, and serve.

Creole Meuniere Sauce image

Provided by Emeril Lagasse

Yield 10 servings

Number Of Ingredients 8

1 cup Worcestershire sauce
1/2 cup chopped yellow onions
2 bay leaves
2 lemons, peeled, with pith discarded and cut in half
3/4 cup heavy cream
1 pound (4 sticks) unsalted butter, cut into 1/2-inch dice
1/2 teaspoon Creole Seasoning
1/4 cup chopped scallions

Steps:

In a medium-sized nonreactive saucepan, combine the Worcestershire, onions, bay leaves, and lemons, and cook over medium-high heat. Mash the lemons down with the back of a spoon and bring mixture to a boil. Reduce heat to a simmer until mixture becomes slightly thick, about 8 to 10 minutes. Add cream and whisk to blend. Cook 1 minute. Add butter bit by bit, whisking constantly until completely melted and blended into the mixture. Add Creole seasoning and stir to incorporate. Strain sauce through a fine-meshed sieve or colander lined with cheesecloth. Garnish with scallions.

Shrimp Creole image

Provided by Emeril Lagasse

Categories main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 14

4 tablespoons vegetable oil
2 tablespoons flour
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
3 cups tomato concasse, juice reserved
2 cups shrimp stock or water
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 pounds medium shrimp, peeled and deveined
Steamed rice for garnish
Chopped parsley for garnish

Steps:

Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.