In New Orleans, this basic tomato sauce is just called “red gravy” and is often found served over pasta as a side dish.
| New Orleans Red Gravy |
Recipe Type: Gravu
Author:
In New Orleans, this basic tomato sauce is just called “red gravy” and is often found served over pasta as a side dish. It’s the basis for Shrimp Creole but may be used for any recipe calling for a spicy red sauce.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- 2 (14 1/2-ounce) cans diced tomatoes with green chiles
- // Or 4 cups seeded and diced fresh tomatoes and 1 (4-ounce) can diced green chiles
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 tablespoon Cajun spice (Link)
- 1 cup chicken stock
- Cracked black pepper, kosher salt, and Cajun spice to taste
Instructions
- In a 2-quart saucepan, heat the oil over medium heat. Add the onion, celery, and the green pepper. Sauté until the onions are translucent.
- Add the garlic and cook another 2 minutes. Add the diced tomatoes, bay leaf, thyme, and Cajun spice.
- Bring to a boil, reduce heat and simmer for 15 minutes, stirring often. Remove the bay leaf and add the chicken stock, simmer another 10 minutes.
- Purée the sauce using an immersion blender or by transferring it to a food processor. Adjust seasonings, if necessary, by adding cracked black pepper, kosher salt, and additional Cajun spice.
- (Makes about 4 cups)
Notes
Recipe submitted by: Mike Stines (Grill Dome Community)