Creole Cream Sauce for Etouffee
Creole cream sauce typically consists of cream, butter, onions, garlic, bell peppers, celery, and various seasonings such as paprika, cayenne pepper, and thyme. It's often used as a topping or accompaniment for seafood dishes like shrimp or fish, as well as poultry or pasta.
The sauce's creamy texture and rich flavor profile make it a versatile addition to many dishes, and its popularity has spread beyond Louisiana to other parts of the United States and even internationally. Today, creole cream sauce continues to be a beloved component of Creole and Cajun cuisine, showcasing the vibrant and diverse flavors of the region.
6 tablespoons unsalted butter
⅓ cup all purpose flour
1 large onion
1 bell pepper can do half red, half green
1 stalk celery
5 green onions
5 cloves garlic
2 ½ cups chicken or seafood stock warmed
1 cup seafood like shrimp, crab or crawfish
2-3 teaspoons crab boil or season salt
1 tsp thyme
1 tablespoon finely chopped parsley
INSTRUCTIONS
Finely chop onion, bell peppers, celery, green onions, and parsley. Mince garlic. Measure out other ingredients.
1 large onion,1 bell pepper,1 stalk celery,5 green onions,5 cloves garlic,1 tablespoon finely chopped parsley
ROUX: Heat a large skillet over medium heat then melt butter. Whisk flour into the butter. It will be foamy at first. Cook while stirring constantly for about 5-10 minutes, or until the roux turns to a light peanut butter color.
SIMMER: Slowly whisk in warmed broth until it is all incorporated and there are no remaining lumps of flour. Bring up to a simmer then cook for about 10 minutes, stirring occasionally.
6 tablespoons unsalted butter and ⅓ cup all purpose flour
SAUTÉ: onions, bell peppers, celery, half the green onions, and a pinch of salt. Mix together and sauté for about 10 minutes until vegetables are softening. Stir and scrape the bottom frequently so nothing sticks. Add in garlic and cook for about 1 minute while stirring. Add to roux/stock mixture.
FINISH: Next add shrimp or crawfish with the juices, crab boil (if using), parsley, and cajun seasoning. Simmer for another 10 minutes, stirring occasionally, or until the sauce has thickened to desired consistency. Taste and adjust seasoning as needed.
Serve with rice or grits