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.

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.

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.

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.

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.

Serve over hot grits, fresh homemade biscuits, fish, chicken, meatloaf, and even steaks for a pure Cajun-Style comfort food experience.

Enjoy