Creole Sauce Base
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Fundamental for any sort of Cajun cooking, this savory Creole Sauce base helps your kitchen staff capture that authentic Louisiana flavor in soups, shrimp, sausages, and more.
Ingredients:
- Tomato, canned, puree - 6 Cups
- Clam juice - 1- 46 oz. can
- Classic Gourmet Cream soup base, reconstituted - 6 Cups
- Worcestershire sauce - 2 Cups
- Cayenne pepper powder, ground - 2 tsp.
- Classic Gourmet Clam base - 5 tbs.
Preparation:
- Puree the canned tomatoes with a blender or a hand blender.
- Make a half gallon recipe of the cream soup base. Follow the instructions on the back of the back of the bag. Please replace the water in the recipe with milk.
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Add all the ingredients together and blend well. Allow to simmer for an additional 10 minutes on low heat.
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Place the completed sauce in a clean storage container and store in the refrigerator until needed.
Serving Suggestions: This sauce is great on seafood-type dishes that include rice and pasta.
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