The Seychelles Creole Sauce Recipe had a depth and complexity floored me the first time I tried it. Absolutely perfect in terms of flavor, with the right amount of heat and sweetness to balance out the savory and spicy components. The versatility of the sauce allowed it to pair well with a wide range of foods, from seafood to meat to vegetables.
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The Seychelles Creole Sauce Recipe is a must-try for any gourmet visiting the islands. It is the undisputed hero of Seychellois cuisine thanks to its versatile nature and incredibly nuanced flavor.
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How To Make Our the Seychelles Creole Sauce Recipe
Ingredients (8 Servings)
2 tablespoons vegetable oil
2 onions, diced
4 cloves garlic, minced
2 red bell peppers, diced
2 green bell peppers, diced
2 scotch bonnet peppers, seeded and minced (adjust according to spice preference)
2 tomatoes, diced
2 tablespoons tomato paste
2 cups fish or vegetable stock
2 bay leaves
2 teaspoons dried thyme
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons turmeric powder
2 teaspoons salt (adjust to taste)
2 teaspoons freshly ground black pepper
2 pounds mixed seafood (shrimp, fish, squid, etc.), cleaned and cut into bite-sized pieces
Juice of 2 limes
Chopped fresh parsley or cilantro for garnish
Instructions
1. Heat the oil and sauté the aromatics:
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the diced onions and sauté until they become translucent.
Stir in the minced garlic and cook for an additional minute.
2. Add the peppers and tomatoes:
Add the diced red and green bell peppers to the pot and sauté for about 5 minutes until they start to soften.
Incorporate the minced scotch bonnet peppers and stir well.
Add the diced tomatoes and cook for another 5 minutes until they begin to break down.
Continue stirring occasionally to ensure even cooking.
3. Incorporate the tomato paste and seasonings:
Stir in the tomato paste, making sure it is well distributed.
Add the fish or vegetable stock, bay leaves, dried thyme, paprika, ground cumin, ground coriander, turmeric powder, salt, and black pepper.
Mix well to combine all the ingredients.
Bring the mixture to a gentle boil.
Reduce the heat to low and let the sauce simmer for about 20-30 minutes, allowing the flavors to meld together.
4. Add the seafood:
Gently add the mixed seafood (shrimp, fish, squid, etc.) to the pot.
Stir well to coat the seafood with the sauce.
Cook for about 5-7 minutes or until the seafood is fully cooked and opaque.
Avoid overcooking the seafood to maintain its tenderness.
Adjust the cooking time based on the size and type of seafood used.
5. Adjust the seasoning and finish the sauce:
Taste the sauce and adjust the seasoning if needed, adding more salt or pepper according to your preference.
Squeeze the juice of 2 limes into the sauce and stir to incorporate.
Remove the bay leaves from the pot.
Allow the sauce to simmer for an additional 2-3 minutes to allow the flavors to blend.
Stir occasionally to prevent sticking and ensure even distribution.
6. Garnish and serve:
Sprinkle chopped fresh parsley or cilantro over the sauce for added freshness and color.
Stir the garnish into the sauce gently.
Serve the Seychelles Creole Sauce hot over steamed rice, couscous, or with crusty bread.
Transfer the sauce to a serving dish for presentation.
Accompany the sauce with additional lime wedges for individual preference.
Prep Time: 15 minutes
Cooking Time: 50 minutes
Pots, Pan and Cooking Equipment Needed for the Seychelles Creole Sauce Recipe
Large saucepan or frying pan
Blender or food processor
Chopping board
Chef’s knife
Grater
Measuring cups and spoons
Wooden spoon
Best Way to Store Leftovers From the the Seychelles Creole Sauce Recipe
The Seychelles Creole Sauce can be stored in an airtight container in the refrigerator for up to 1 week. It can also be frozen for up to 3 months in a freezer-safe container.
Tips and Tricks For Easier Creation
For a spicier sauce, increase the amount of green chilies or add some cayenne pepper.
You can add other vegetables like bell peppers or carrots to the sauce for added nutrition and flavor.
To make the sauce smoother, strain it through a fine-mesh strainer before serving.
Possible Side Dishes and Desserts:
Side Dishes and Desserts For the the Seychelles Creole Sauce Recipe
Grilled seafood or chicken
Fried plantains or yucca
Rice and beans
Steamed vegetables
Coconut milk-based curries
For dessert, try serving a refreshing fruit salad with tropical fruits like pineapple, mango, and papaya.
How To Serve the Seychelles Creole Sauce Recipe
The Seychelles Creole Sauce can be served as a dip, marinade, or topping for your favorite dishes. Drizzle it over grilled seafood or chicken, or serve it as a dip for fried plantains or yucca. You can also use it as a marinade for meat or a topping for steamed vegetables. Be creative and experiment with different ways to use this delicious sauce!
Substitutions For the Seychelles Creole Sauce Recipe
1. Vegan Options: For the Seychelles Creole Sauce Recipe
a. Replace fish or vegetable stock with vegetable broth.
b. Substitute shrimp, fish, and squid with plant-based proteins like tofu, tempeh, or seitan.
c. Use vegan Worcestershire sauce instead of traditional Worcestershire sauce.
d. Replace honey with maple syrup or agave nectar as a sweetener.
e. Use vegan butter or margarine instead of regular butter.
f. Substitute dairy-based garnishes like cheese or sour cream with vegan alternatives like nutritional yeast or plant-based yogurt.
g. Use tamari or soy sauce instead of fish sauce for umami flavor.
2. Gluten-Free Options: For the Seychelles Creole Sauce Recipe
a. Use gluten-free vegetable stock or broth.
b. Replace regular soy sauce with gluten-free tamari or coconut aminos.
c. Choose gluten-free Worcestershire sauce or omit it if it contains gluten.
d. Use gluten-free all-purpose flour or cornstarch as a thickening agent.
e. Ensure all seasonings and spices used are certified gluten-free.
f. Use gluten-free pasta or grain options like quinoa or rice instead of wheat-based options.
g. Check all condiments and garnishes for hidden sources of gluten and opt for gluten-free alternatives.
3. Vegetarian Options: For the Seychelles Creole Sauce Recipe
a. Omit seafood and use additional vegetables or plant-based proteins like tofu or seitan instead.
b. Use vegetable stock or broth instead of fish stock.
c. Incorporate additional vegetables like mushrooms, zucchini, or eggplant to enhance flavor and texture.
d. Substitute Worcestershire sauce with vegetarian Worcestershire sauce or soy sauce.
e. Enhance the umami flavor with nutritional yeast or soy sauce.
f. Add roasted or grilled vegetables for extra depth of flavor.
g. Consider using vegetarian-friendly cheese as a garnish.
4. Mediterranean Diet Options: For the Seychelles Creole Sauce Recipe
a. Use extra virgin olive oil as the cooking oil.
b. Incorporate a variety of Mediterranean vegetables such as eggplant, zucchini, and bell peppers.
c. Include herbs and spices commonly used in Mediterranean cuisine like oregano, basil, and thyme.
d. Add kalamata olives or capers for a tangy flavor.
e. Use whole wheat or whole grain pasta instead of regular pasta.
f. Include a variety of fresh herbs like parsley and cilantro for garnishing.
g. Serve the sauce alongside whole grains, legumes, and a side of fresh salad for a balanced Mediterranean meal.
5. Keto Diet Options: For the Seychelles Creole Sauce Recipe
a. Use avocado oil or coconut oil instead of vegetable oil.
b. Increase the amount of low-carb vegetables like bell peppers, broccoli, and cauliflower.
c. Replace the tomatoes with low-carb alternatives like cherry tomatoes or sun-dried tomatoes.
d. Avoid using sweeteners or use keto-friendly sweeteners like stevia or erythritol sparingly.
e. Use full-fat coconut milk instead of regular milk or cream.
f. Include high-protein seafood options like shrimp and squid.
g. Serve the sauce over cauliflower rice or zucchini noodles instead of traditional rice or pasta.
6. Heart Healthy Diet Options: For the Seychelles Creole Sauce Recipe
a. Choose extra virgin olive oil as the cooking oil.
b. Increase the amount of vegetables and use a variety of colorful options.
c. Use low-sodium vegetable or mushroom broth to reduce sodium content.
d. Opt for lean seafood options like fish or shellfish.
e. Minimize the use of salt and use herbs and spices to enhance flavor.
f. Incorporate heart-healthy fats like avocado or walnuts as garnishes.
g. Serve the sauce with whole grain options like brown rice or whole wheat pasta.
7. Paleo Options: For the Seychelles Creole Sauce Recipe
a. Use coconut oil or ghee instead of vegetable oil.
b. Replace soy sauce with coconut aminos or fish sauce.
c. Use fresh herbs like basil, cilantro, and mint for added flavor.
d. Add in paleo-friendly vegetables like kale, spinach, or asparagus.
e. Incorporate paleo-approved sweeteners like honey or maple syrup.
f. Opt for wild-caught seafood options.
g. Serve the sauce over cauliflower rice or roasted sweet potatoes.
8. Low Carb Options: For the Seychelles Creole Sauce Recipe
a. Use cauliflower rice or shirataki noodles as a low-carb substitute for rice or pasta.
b. Choose low-carb vegetables such as bell peppers, broccoli, and spinach.
c. Use low-sugar or sugar-free tomato paste and tomato products.
d. Replace regular flour with almond flour or coconut flour for thickening.
e. Minimize or omit high-carb ingredients like onions or carrots.
f. Add in low-carb protein sources like chicken or lean beef.
g. Serve the sauce with a side of leafy greens or roasted low-carb vegetables.
9. Whole30 Options: For the Seychelles Creole Sauce Recipe
a. Use ghee or clarified butter as the cooking fat.
b. Replace soy sauce with coconut aminos or fish sauce.
c. Use compliant tomato paste and tomato products without added sugars.
d. Incorporate plenty of Whole30-approved vegetables like bell peppers, kale, and cauliflower.
e. Season with compliant herbs and spices like garlic powder, onion powder, and paprika.
f. Choose seafood options that are free of additives or preservatives.
g. Serve the sauce with roasted sweet potatoes or cauliflower rice.
10. Weight Watchers Options: For the Seychelles Creole Sauce Recipe
a. Use cooking spray or a minimal amount of oil to reduce points.
b. Increase the amount of zero-point vegetables like bell peppers, tomatoes, and onions.
c. Use lean protein sources like shrimp or white fish.
d. Choose low-sodium or reduced-sodium options for broth and sauces.
e. Reduce or omit high-calorie garnishes like cheese or cream.
f. Season with herbs and spices for flavor without adding extra points.
g. Serve the sauce over steamed vegetables or with a side of zero-point grains like quinoa or cauliflower rice.
11. Low Fat Options: For the Seychelles Creole Sauce Recipe
a. Use cooking spray or a small amount of vegetable broth for sautéing instead of oil.
b. Choose lean seafood options like white fish or shrimp.
c. Use low-sodium vegetable broth or homemade stock to reduce sodium content.
d. Choose low-fat or fat-free tomato paste and tomato products.
e. Minimize or omit high-fat garnishes like cheese or cream.
f. Use herbs, spices, and acidulated ingredients for flavor without adding extra fat.
g. Serve the sauce over steamed vegetables or with a side of whole grain options like quinoa or brown rice.
12. Vegetable Variations: For the Seychelles Creole Sauce Recipe
a. Increase the variety of vegetables used, such as adding eggplant, zucchini, or mushrooms.
b. Use a mix of colorful bell peppers for added visual appeal.
c. Incorporate seasonal vegetables for freshness and flavor.
d. Add roasted or grilled vegetables for smoky and charred notes.
e. Include leafy greens like spinach or kale for added nutrition.
f. Experiment with different vegetable textures by using both crunchy and tender options.
g. Combine both cooked and raw vegetables for a varied and dynamic dish.
FAQ About the Seychelles Creole Sauce Recipe
Is the Seychelles Creole Sauce Recipe spicy?
The spiciness of the Seychelles Creole Sauce Recipe can be adjusted to taste by adding more or less green chilies or other hot peppers.
Can I use canned tomatoes instead of fresh tomatoes in the Seychelles Creole Sauce Recipe?
Yes, you can use canned tomatoes if fresh tomatoes are not available in the Seychelles Creole Sauce Recipe.
Can I use dried herbs instead of fresh herbs in the Seychelles Creole Sauce Recipe?
Yes, you can use dried herbs in the Seychelles Creole Sauce Recipe, but the flavor will be slightly different. Use 1/3 of the amount of fresh herbs called for in the recipe.
Can I make the Seychelles Creole Sauce Recipe ahead of time?
Yes, you can make the Seychelles Creole Sauce Recipe ahead of time and store it in the refrigerator for up to a week or freeze it for up to 3 months.
Is the Seychelles Creole Sauce Recipe gluten-free?
Yes, this Seychelles Creole Sauce Recipe is gluten-free.
Final Thoughts
The Seychelles Creole Sauce is a flavorful and versatile sauce that can be used as a dip, marinade, or topping for a variety of dishes. It is easy to make with simple ingredients and can be adjusted to taste by adding more or less spices and herbs. The sauce can be stored in the refrigerator or freezer for later use, and it is gluten-free and vegetarian-friendly.
Seychelles Creole Sauce Recipe
Equipment
- Large saucepan or frying pan
- Blender or food processor
- Chopping board
- Chef's knife
- Grater
- Measuring cups and spoons
- wooden spoon
Ingredients
- 2 tablespoons vegetable oil
- 2 onions diced
- 4 cloves garlic minced
- 2 red bell peppers diced
- 2 green bell peppers diced
- 2 scotch bonnet peppers seeded and minced (adjust according to spice preference)
- 2 tomatoes diced
- 2 tablespoons tomato paste
- 2 cups fish stock
- 2 bay leaves
- 2 teaspoons dried thyme
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons turmeric powder
- 2 teaspoons salt adjust to taste
- 2 teaspoons black pepper freshly ground
- 2 pounds shrimp shrimp, fish, squid, etc., cleaned and cut into bite-sized pieces
- Juice of 2 limes
- Chopped fresh parsley or cilantro for garnish
Instructions
Heat the oil and sauté the aromatics:
- Heat the vegetable oil in a large pot or deep skillet over medium heat.
- Add the diced onions and sauté until they become translucent.
- Stir in the minced garlic and cook for an additional minute.
Add the peppers and tomatoes:
- Add the diced red and green bell peppers to the pot and sauté for about 5 minutes until they start to soften.
- Incorporate the minced scotch bonnet peppers and stir well.
- Add the diced tomatoes and cook for another 5 minutes until they begin to break down.
- Continue stirring occasionally to ensure even cooking.
Incorporate the tomato paste and seasonings:
- Stir in the tomato paste, making sure it is well distributed.
- Add the fish or vegetable stock, bay leaves, dried thyme, paprika, ground cumin, ground coriander, turmeric powder, salt, and black pepper.
- Mix well to combine all the ingredients.
- Bring the mixture to a gentle boil.
- Reduce the heat to low and let the sauce simmer for about 20-30 minutes, allowing the flavors to meld together.
Add the seafood:
- Gently add the mixed seafood (shrimp, fish, squid, etc.) to the pot.
- Stir well to coat the seafood with the sauce.
- Cook for about 5-7 minutes or until the seafood is fully cooked and opaque.
- Avoid overcooking the seafood to maintain its tenderness.
- Adjust the cooking time based on the size and type of seafood used.
Adjust the seasoning and finish the sauce:
- Taste the sauce and adjust the seasoning if needed, adding more salt or pepper according to your preference.
- Squeeze the juice of 2 limes into the sauce and stir to incorporate.
- Remove the bay leaves from the pot.
- Allow the sauce to simmer for an additional 2-3 minutes to allow the flavors to blend.
- Stir occasionally to prevent sticking and ensure even distribution.
Garnish and serve:
- Sprinkle chopped fresh parsley or cilantro over the sauce for added freshness and color.
- Stir the garnish into the sauce gently.
- Serve the Seychelles Creole Sauce hot over steamed rice, couscous, or with crusty bread.
- Transfer the sauce to a serving dish for presentation.
- Accompany the sauce with additional lime wedges for individual preference.
