Cajun Red Gravy

Course: Sauces

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 148kcal

Author: Nikole Berg

This recipe is inspired by Cajun Red Gravy. It's a delicious blend of fresh plum tomatoes, green bell pepper, onions, and celery. It's a wonderful recipe to serve with grits, biscuits, or different types of meat like chicken or seafood.

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Ingredients

3 tablespoon oil or rendered bacon grease - I use olive oil to keep the red sauce light.
¼ cup onions, minced
¼ cup celery, minced
¼ cup green bell peppers, diced
2 garlic cloves, minced
1 cup plum or Roma tomatoes, diced canned diced tomatoes can be used.
3 tablespoon all purpose flour
½ teaspoon Louisiana Rub Recipe or Cajun seasoning
1½ thyme - dried or fresh herbs
⅛ cayenne pepper - or red pepper flakes optional; to taste
8 ounce tomato sauce-canned
1 cup chicken broth or chicken stock - homemade or canned
½ teaspoon Worcestershire sauce
Hot sauce - if you want a little heat but optional to taste
Salt and black pepper to taste

Instructions

Heat a skillet or large pan over medium heat and pour in the oil. Once the oil is heated, add your onions, celery, green pepper, and garlic. Cook the vegetable mixture for about five minutes, or until softened.
Add the diced tomatoes and cook for an additional five minutes.
Sprinkle the all purpose flour, Cajun seasoning, thyme, and cayenne pepper over the tomato mixture. Stir constantly while cooking to make a "roux", being careful not to scorch the mixture. Cook for 1 or 2 minutes.
Add the canned tomato sauce, chicken broth, and Worcestershire sauce to the pan. Stir well until the sauce is well combined. Simmer for five minutes (or more) over medium-low heat.
Season with salt, freshly ground black pepper, and hot sauce to taste.

Notes

Recipe source

I don't recommend using a cast iron skillet for this recipe because the acidic nature of the tomatoes can penetrate the porous surface.
If you need to substitute the fresh tomatoes, try canned diced tomatoes.
If you need to substitute the canned tomato sauce, use stewed tomatoes or crushed tomatoes.
Tomato paste can also be used, just use about 3 tablespoons or half a 6 ounce can.
Don't be afraid to add any extra herbs you may have on hand like fresh basil leaves that have been chopped.

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