Description
Onions, celery, and bell pepper soften in butter, mingling with garlic and spices to form a fragrant roux. Cream and stock swirl into a luxuriously smooth, spicy sauce that clings to pasta or brightens seafood and chicken.
Ingredients
- 2 tbsp butter
- 1 small onion diced
- 1 stalk celery diced
- 1 small green bell pepper diced
- 2 cloves garlic minced
- 2 tbsp all purpose flour
- 1 cup chicken stock
- 1 cup heavy cream
- 2 tbsp tomato paste
- 1 tsp Creole seasoning
- 1/4 tsp paprika
- Pinch cayenne pepper
- Salt to taste
- Black pepper to taste
- 2 tbsp chopped parsley
Instructions
- Melt butter over medium heat in a saucepan.
- Add onion celery and bell pepper and cook until softened about 5 minutes.
- Stir in garlic and cook 30 seconds until fragrant.
- Sprinkle in flour and stir to form a roux cooking for 1 to 2 minutes.
- Gradually whisk in chicken stock until smooth.
- Stir in tomato paste and bring to a simmer.
- Reduce heat and stir in heavy cream Creole seasoning paprika cayenne salt and black pepper.
- Simmer gently for 3 to 5 minutes until sauce thickens.
- Remove from heat and stir in chopped parsley before serving.
Notes
- Sauce can be served over pasta seafood or chicken.
- Adjust cayenne pepper for desired heat level.
- Store leftovers in an airtight container refrigerated up to three days.
- Reheat gently on low heat to prevent curdling.