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    Home ≫ Condiments & Sauces

    Cajun Red Gravy

    Updated September 18, 2023. Originally Posted February 11, 2023 By Nikole Berg

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    the completed tomato sauce in a jar with a spoon
    a jar of red tomato sauce
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    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.

    a jar of red tomato sauce

    Bring the flavor of New Orleans home when you recreate this Cajun inspired tomato sauce knows as Cajun Red Gravy.

    The rich flavor of this versatile southern tomato gravy makes a delicious pasta sauce or can be used like a condiment poured over pork chops, baked fish and chicken, and even sausage links.

    This "gravy" is a kind of fusion of Creole and Italian cooking traditions that New Orleans cuisine is famous for. Try it as a spaghetti sauce over your favorite pasta with a nice glass of red wine.

    Or pour it over cheesy grits and shrimp for a hearty, comfort food dinner.

    Either way, I'm sure this will become a favorite family recipe perfect for special occasions.

    Related post: Easy Cajun Baked Salmon

    Ingredients

    Oil or rendered bacon grease - I use olive oil to keep the red sauce light.

    Onions

    Celery

    Green bell peppers

    Garlic cloves

    Plum or Roma tomatoes - fresh tomatoes are the best tomatoes, but canned diced tomatoes can be used.

    All purpose flour

    Cajun seasoning - I used my Louisiana Rub recipe

    Thyme - dried or fresh herbs

    Cayenne pepper - or red pepper flakes

    Tomato sauce-canned

    Chicken broth or chicken stock - homemade or canned

    Worcestershire sauce

    Hot sauce - if you want a little heat but optional

    Salt and black pepper

    showing all ingredients to make the recipe

    Equipment

    • Large skillet
    • Saucepan
    • Wooden spoons
    • Airtight container
    • 32 ounce Mason jars

    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.

    showing how to cook the celery, onions, and garlic
    adding fresh tomatoes to make the sauce

    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 about 1 or 2 minutes.

    adding flour to make a roux
    showing how the sauce looks after making the roux

    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.

    adding canned tomato sauce to make the complete sauce
    the complete cajun red gravy sauce completed in the sauce pan

    Kitchen tips

    I don't recommend using a cast iron skillet for this Cajun red gravy 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.

    Quick fact

    What's the difference between red gravy and Sunday sauce?

    Red gravy is essentially a tomato based red sauce. Sunday sauce is an Italian tomato sauce made with different types of meat and Italian spices. It was traditionally slow cooked and served on Sundays after mass when families gathered together for dinner.

    How to store

    Store leftover red gravy in airtight containers in the refrigerator for 3 or 4 days.

    Freeze in freezer safe containers for up to three months.

    Reheat on the stove over medium-low heat until hot. Be careful not to scorch the sauce.

    Check out this post on How to Freeze Gravy.

    More gravy recipes to try

    • How to Make Gravy with Bacon Grease
    • White Sausage Gravy
    • Southern White Gravy
    • Creamy Cajun Sauce
    • Hawaiian Brown Gravy
    the completed tomato sauce in a jar with a spoon

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    📖 Recipe

    cajun red gravy in a mason jar

    Cajun Red Gravy

    Recipe by 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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Sauces
    Cuisine American
    Servings 4
    Calories 148 kcal

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 148kcalCarbohydrates: 12gProtein: 2gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 1mgSodium: 505mgPotassium: 378mgFiber: 2gSugar: 5gVitamin A: 803IUVitamin C: 21mgCalcium: 24mgIron: 1mg
    Keyword 30 minutes or less, cajun, creaole, Italian, tomato sauce, tomatoes
    Tried this recipe?Click here to leave a helpful tip!

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    About Nikole Berg

    Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

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