Creole sauce from The New Low-Country Cooking: 125 Recipes for Coastal Southern Cooking with Innovative Style by Marvin Woods

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 24, 2025

    Note that the stated yield seems way off (6.5 cups, when 2.5 quarts broth are called for).

  • anya_sf on September 13, 2022

    I made 1/2 recipe to use in gumbo. The roux didn't thicken it much, but the consistency was good after blending. Made with Crystal hot sauce and Vietnamese chili-garlic paste (what I had), the spice level was good for us - noticeable but not super spicy.

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