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
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.
Read more and get the recipe–>
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2016-2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.