There are few things more delectable than food made with a good Creole sauce. The zesty flavors of tomato, onion, garlic, and celery are a surefire way to tantalize the taste buds. This versatile sauce serves as the foundation for many New Orleans-style dishes. However, in today’s world, with so many cultures blending together, it can be difficult to find out how to make Creole sauce in the traditional form.
Creole and Cajun cooking are not just about a collection of ingredients. To create true Creole dishes, one must pour their heart and soul into it. To do this, you need to understand what Creole is, and you should have a little knowledge of the culture. You especially need to know what Creole is not.
Creoles are not just another kind of Cajun (making this mistake is a foolproof way to start a fight in Louisiana). Creoles trace their roots back to the 1700s, when Spain, and later France, controlled the Louisiana Territory. The term crioulo was used to distinguish between those born in the New World Colony and those born in Spain, Portugal, and France who had immigrated to the colonies. It was essentially a class distinction. After the Louisiana Purchase, the term evolved into Creole, and it was applied to people of European descent who were, or are descendants of, the original colonists, regardless of race. The heart of Creole culture centers in the New Orleans area.
Cajuns, on the other hand, are descendants of refugees who were ousted by the British from Nova Scotia, the nearby Maritime Provinces of Canada, and the extreme northeast coast of America, an area once known as Acadia. This happened after the French lost the French and Indian War to the British. Britain evicted all people of French descent from these provinces, which even included parts of Quebec. These people became known as Acadians. They eventually made their way to French-held Louisiana to escape the British. The name later evolved into Cajun.
Key Differences in Cajun and Creole Cultures
There are many differences between Cajun and Creole culture, and both groups are fiercely proud of their heritages. Creoles typically lived in the cities and urban areas, adhering more to traditional French culture, with influences from Spanish and other cultural traditions. They speak a particular dialect of French known as Creole French, which differs significantly from Cajun French. Creoles can be Caucasian, African-American, Native American, Spanish, or any mixture thereof. There are also Creoles in the West Indies, the Bahamas, and most former Spanish or French colonies.
Cajuns, by contrast, tended to live in the rural areas, especially in the swamps and bayous, forming a more insular society. They are almost exclusively Caucasian.
From a culinary perspective, one of the first and most noticeable differences is that Creoles often use more tomatoes in their dishes. For example, while both cultures have Jambalaya (a delicious dish made with chicken, sausage, or seafood served over rice), New Orleans-style, or ‘Red’ Jambalaya, will have plenty of tomatoes and seafood, while Cajun-style, or ‘Brown’ Jambalaya, uses no tomatoes or seafood, relying instead on chicken and sausage to create a myriad of wonderful flavors. Creole cuisine more closely follows classic French cooking, while Cajun cuisine is more flexible, with looser rules. Creole food has a more refined character, while Cajun food has a wonderfully wild and rebellious quality.
With the influx of tourism and the commercial popularity of these cultures starting in the 1970s, the cuisines have overlapped somewhat. Is one better than the other? Absolutely not. Both are outstanding. However, I believe much is lost when they are combined. It is best to stick with the traditional versions of each. Both are so wonderful that it should be a crime to alter them.
Now, you’re ready to learn how to make Creole sauce—the real deal. Put on some Creole music, and we’ll get started.
You will need a roux to make this sauce. It can be purchased pre-made, but making it yourself is always better. The traditional way of making roux takes hours, but you can make a quick roux, like we do in restaurants, by heating an iron skillet to the hottest temperature your stove can handle. Heat oil (not butter, as it will flare up) and slowly stir in flour until you get a texture similar to thin gravy. Stir it continuously (and don’t stop for anything, or it will burn) and watch it closely as it changes color—from tan, to red, to brown, and finally to black. As soon as it gets about three shades away from your desired final color, pull it off the heat. It will continue to cook for a few more minutes. If necessary, transfer the roux to another pan to cool it down quickly. For Creole sauce, you need a dark roux. It doesn’t have to be black, coffee-colored, or even milk-chocolate-colored (the various stages of dark roux). Peanut butter-colored is perfect for this recipe. It takes less than 10 minutes. Just be sure to let everyone know you’re making roux and cannot be disturbed. This takes intense concentration with no distractions. Also, there’s an element of danger. The roux will reach temperatures of up to 500°F and will stick to whatever it touches, so proceed with caution. In restaurants, we call this “Cajun Napalm.”
Traditional Cajun Sauce
Ingredients:
Around 2 cups chicken stock
14–16 oz. diced tomatoes (canned or fresh)
1 medium onion, julienned
2 stalks celery, julienned
1 green bell pepper, julienned
3 green onions, sliced thin
2 Tbsp dark roux (or more to taste or texture)
2 Tbsp parsley
2 Tbsp olive oil
1 clove crushed garlic, or 1 Tbsp minced garlic, or garlic powder
1 Tbsp Worcestershire sauce
2 bay leaves
Louisiana hot sauce to taste (for a traditional flavor, use only McIlhenny’s Tabasco)
Instructions:
- In a medium-large saucepan, heat olive oil over medium-high heat. Add onions, celery, and peppers, and sauté until they are slightly wilted.
- Add garlic and tomatoes, cooking for another 3 or 4 minutes.
- Add enough stock to just cover the ingredients, and add everything except Worcestershire sauce, parsley, hot sauce, and green onions.
- Cover and simmer for 20-25 minutes, checking and stirring often. If it gets too thick, simply add water or more stock. You’re aiming for a thin gravy consistency, like a good marinara sauce.
- Add the remaining ingredients and simmer for 5 more minutes.
- Remove the bay leaves before using the sauce.
- This sauce can be made ahead of time and stored in the refrigerator for several days or frozen for long-term storage. However, it’s best when used immediately.
