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Cajun-Style Red gravy

Cajun-Style Red Gravy is one of the most delicious tomato gravies you will ever taste; made with a homemade roux never cornstarch, vine-ripened tomatoes, the Holy Trinity of celery, onions peppers, Cajun spices and often served over grits, fresh hot homemade biscuits, fish, chicken, meatloaf, and even fried steak for a pure Cajun-Style comfort food experience.

There are many versions of this yummy Red gravy here in the South such as Cajun Red Gravy, Southern Tomato Gravy, Creole Sauce, and piquant sauce all will have slightly different ingredients, textures, thickness, and tastes. Depending on where you are located here in the South will depend on how you make your Red Gravy/Tomato Gravy

 

Cajun Red Gravy Southerners sure are gravy lovers and most are guaranteed to have down pat a 100% proper roux method for our beloved Southern gravies too. That’s the most important part of our Southern Gravy Tradition. This when we bring out our well-seasoned hand-me-down cast iron skillet and show we mean business. Making Cajun-Style Gravy in a cast iron is the best method, however, if you do not have one a regular metal skillet will do.

Those of us that have hand-me-down well-seasoned cast irons skillets know our skillets are so well-seasoned, those juicy red tomatoes don’t even scare our seasoned cast iron skillet one bit. Now if you have a newer cast iron skillet,  I would recommend you not to cook up those vine-ripened tomatoes in your new cast iron skillet. My cast iron has seen over 60 years of frying up fatty meats such as sausage, bacon, fried chicken and can withstand a little tomato acid and not blink twice.

 

 

Cajun-Style Red Gravy is one of the most delicious tomato gravies you will ever taste; made with a homemade roux never cornstarch, vine-ripened tomatoes, the Holy Trinity of celery, onions peppers, Cajun spices and often served over grits, fresh hot homemade biscuits, fish, chicken, meatloaf, and even fried steak for a pure Cajun-Style comfort food experience.

 

 

Let me get one question out-of-the-way for you

Can I use a cornstarch thickener instead? Let me answer this politely, “Heck no you can’t!”

 

 

There are a few basic differences:

  1. Appearance: Flour makes a gravy look more opaque and dull in appearance, it may lighten or darken the color of your base depending on cook time; while cornstarch when used correctly yields a more transparent, clear, shiny sauce.
  2. Flavor: When all-purpose flour is used for a Cajun-style roux you add a nice tasting a toasted nutty flavor you can’t get with cornstarch.
  3. Cooke time: Flour needs a longer cook time,  to lose its raw flavor and to thicken; cornstarch needs only a short cooking time to thicken. In fact, if you cook cornstarch too long, the sauce thins out again.

 

 

 

 

Cajun Red Gravy

 
 
 
 
What you will need to make Cajun-Style Red gravy
  • 3 Tablespoons of rendered bacon fat or oil
  • 1/4 of a cup of minced onions
  • 1/4 of a cup finely diced celery
  • 1/4 of a cup of finely diced green peppers
  • 1/2 of a Cayenne pepper minced
  • 2 cloves of garlic minced
  • 1 cup of diced vine-ripened plum tomatoes
  • 1/2 teaspoon of Cajun Seasoning
  • 1/2 of a teaspoon thyme
  • 3 tablespoons of all-purpose flour
  • 1-8-ounce can of tomato sauce
  • 1 cup of chicken stock +more
  • splash of Worcestershire sauce
  • hot sauce, to own taste, optional
  • Kosher salt to own taste
  • fresh ground black pepper to own taste

 

 

 

 

5 from 9 votes
Cajun Red Gravy by The McCallums Shamrock Patch Blog
Cajun-Style Red gravy
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 
Cajun-Style Red Gravy is one of the most delicious tomato gravies you will ever taste; made with a homemade roux never cornstarch, vine-ripened tomatoes, the Holy Trinity of celery, onions peppers, Cajun spices and often served over grits, fresh hot homemade biscuits, fish, chicken, meatloaf, and even fried steak for a pure Cajun-Style comfort food experience.
Course: Sauce
Cuisine: Cajun, Creole
Keyword: Cajun Gravy, Tomato Gravy
Servings: 8 Servings
Calories: 79 kcal
Author: hmccallum
Ingredients
  • 3 Tablespoons of rendered bacon fat or oil
  • 1/4 of a cup of minced onions
  • 1/4 of a cup finely diced celery
  • 1/4 of a cup of finely diced green peppers
  • 1/2 of a Cayenne pepper minced
  • 2 cloves of garlic minced
  • 1 cup of diced vine-ripened plum tomatoes
  • 1/2 teaspoon of Cajun Seasoning
  • 1/2 of a teaspoon thyme
  • 3 tablespoons of all-purpose flour
  • 1-8- ounce can of tomato sauce
  • 1 cup of chicken stock +more
  • splash of Worcestershire sauce
  • hot sauce to own taste, optional
  • Kosher salt to own taste
  • fresh ground black pepper to own taste
Instructions
  1. Place a well-seasoned cast iron skillet or metal skillet on a burner set to medium heat, add 3 tablespoons of rendered bacon fat or 3 tablespoons of oil in cast iron skillet let the oils heat.
  2. Add minced onions, celery, green peppers, minced cayenne pepper, and garlic in the cast iron skillet and cook for about 5 minutes stirring as needed.
  3. Next, add the diced vine-ripened tomatoes to the well-seasoned cast iron skillet or metal pan if tomatoes are out of season you may use canned diced tomatoes; I recommend using an organic brand. If you do not have a cast iron skillet you have used for 6+ years to fry fatty meats such as bacon, sausage, and fried chicken I would recommend you cooking tomatoes separately so your seasoning is not removed. Cook for 3-4 minutes stirring occasionally.
  4. Add Cajun seasoning, thyme, and all-purpose flour to the cast iron skillet, keep moving the four in the cast iron skillet to combine with the oil and vegetables constantly, cook for about 2-3 minutes to cook off raw flour taste and darken the roux, do not scorch the flour and oil mixture.
  5. Add 1-8-ounce can of tomato sauce, 1 cup of chicken stock, a splash of Worcestershire sauce, hot sauce to own taste, kosher salt, and freshly ground pepper to the veggie and roux mixture; and cook on medium heat till joined and a thick creamy texture.
  6. Serve over hot grits, fresh homemade biscuits, fish, chicken, meatloaf, and even steaks for a pure Cajun-Style comfort food experience.
  7. Enjoy

 

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11 Comments

  • Reply
    Jim Harris
    June 25, 2020 at 3:41 pm

    where do you find one cayenne pepper, if you don’t live in south Louisiana? I’m regularly just directed to the ground cayenne containers or the hot sauce aisle.

    • Reply
      hmccallum
      July 6, 2020 at 8:50 am

      Hi there Jim! Where are you located so that I can assist you.

  • Reply
    Culinary Flavors
    February 7, 2016 at 1:42 am

    Such a delicious sauce! And the spices make it so special and packed with flavors!

  • Reply
    Marjie@HomeAgainJiggetyjig.com/wp
    February 6, 2016 at 10:51 pm

    These are great instructions. I really appreciate the knowledgeable warnings and the clear reasoning behind them (ie. not cooking tomatoes in a cast iron skillet unless it is seasoned for eons!) 🙂

  • Reply
    Erica (@Erica's Recipes)
    February 6, 2016 at 7:21 pm

    So funny, but a coworker of mine (a Southerner) was just telling me about tomato gravy the other day that her grandmother used to make. She made it sound delicious and so do you! I will definitely be adding this to my must-try list.

  • Reply
    KizimKouture
    February 6, 2016 at 11:28 am

    This sounds like it would be delicious over chicken, I’ll have to give it a go.

  • Reply
    Alecia @ CSNY
    February 6, 2016 at 7:24 am

    My husband is partially from the south (he grew up with 2 parents in the military) and his taste for spicy food far surpasses mine. I love surprising him with new recipes, even if I can’t eat them haha Thanks for the recipe it sounds amazing (and I love anything cooked in cast iron!)

  • Reply
    KC Kahn the Kitchen Chopper
    February 5, 2016 at 8:31 pm

    I was going to ask you what the difference is between gravy and sauce. But then I saw that you use sauce to make the gravy. Anyhoo, it sounds super delish. I do have a cast iron skillet that would welcome this yumminess.

  • Reply
    joylovefood
    February 5, 2016 at 5:47 pm

    I love Cajun flavors, so this is my kind of tomato gravy, it sounds delicious, I would love it over a nice bowl of shrimp and grits!

  • Reply
    Karen Grosz
    February 5, 2016 at 5:43 pm

    My husband loves any type of gravy. This is different than anything I have made before.

  • Reply
    creativesouthernhome
    February 5, 2016 at 3:13 pm

    It has been years since I have had tomato gravy, but I love it. I was just thinking about it the other day, so your post is well timed!

  • Leave a Reply

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