Cajun Tomato Gravy Recipes

OLD-FASHIONED SOUTHERN TOMATO GRAVY

Steps:

• Gather the ingredients.
• Put the chopped tomatoes in a saucepan with 1 cup of the chicken stock. Place the saucepan over medium-high heat and bring to a boil.
• Reduce the heat to low and continue to simmer the tomatoes while you prepare the roux.
• Put the bacon drippings or butter in a medium saucepan and place it over medium-low heat.
• When the fat has melted and the foaming subsides, add the flour.
• Cook, whisking constantly until the roux is just light brown. It should be about the color of peanut butter. Don't let it burn.
• Remove the pan from the heat and gradually stir in the simmering tomato and broth mixture.
• Return the tomato mixture to the heat and stir in 1/4 cup of milk, cream, water, or stock.
• Whisk in tomato paste, if using, along with kosher salt and freshly ground black pepper. Cook, stirring until hot and bubbling. If too thick, add more liquid (milk, cream, water or stock) as needed.
• Garnish the sauce with a sprinkling of chopped fresh parsley and serve.

MAMA'S TOMATO GRAVY

Steps:

• Heat bacon drippings in a skillet over medium-high heat. Stir the flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour the water into the flour mixture while whisking. Whisk in the tomato paste. Cook the mixture until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper.

NEW ORLEANS STYLE RED GRAVY (CREOLE SAUCE)

Steps:

• Heat butter in a skillet over medium heat. Add the green pepper and onion and cook until soft.
• Add the tomatoes and cook for one minute. Add all remaining ingredients except the cream. Bring to a simmer, cover and let cook for 20 minutes.
• Add the cream and bring back to a simmer. Simmer for 3-5 minutes, until thickened. Remove from heat and serve .

CAJUN GRAVY

Steps:

• Place the green chilies into a blender, and process until smooth. Stir chicken bouillon granules and 1 cup water together in a saucepan, and bring to a boil, stirring until the granules have dissolved. Mix in the pureed chilies. Bring the sauce back to a boil over medium-low heat.
• In a bowl, whisk the remaining 1/2 cup of warm water with the flour until the mixture is smooth; whisk the flour slurry into the sauce. Bring the mixture back to a boil, whisking constantly until smooth and thickened, 2 to 5 minutes. Stir in onion powder and cayenne pepper. Serve hot.

TOMATO GRAVY

Steps:

• In a large dutch oven, saute the onions in the oil until tender. Add the garlic and saute about 30 seconds, stirring often. Take pot off burner so garlic won't cook further. Add in oregano, parsley, bay leaves, basil, and tomato paste. Put the pot back on the burner. Mix ingredients well and stir constantly for about 1-2 minutes. Add tomatoes, sugar, spareribs, Parmesan, and wine. Stir well and take it back off the burner.
• Poke several holes in each of the Italian sausages. Cook the sausages in microwave until they are halfway done. Take out of microwave and discard grease. Cut each sausage in half. Drop the sausages into the pot of tomato gravy. Stir a little.
• Put the pot back on the burner. (**Add the braciole if you made them.) Cook slowly with a lid partly on for 1 1/2 hours. Check it often. Stir as needed. You may add a little water if it gets too thick for your taste.
• (You may also add meatballs if you made them.).

CAJUN TOMATO GRAVY

Steps:

• brown flour in bacon grease
• season
• add chicken stock
• whisk
• add.
• tomatoes
• cook until thickened
• serve over warm biscuits.