Creole Sauce Base

Creole Sauce Base

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.


  • 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.

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Adjust measurements based on the number of servings


  1. Puree the canned tomatoes with a blender or a hand blender.
  2. 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.
  3. Add all the ingredients together and blend well. Allow to simmer for an additional 10 minutes on low heat.

  4. 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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