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New Orleans Red Gravy , or Creole Sauce as it is also known, is not your typical “gravy.” Ready in less than 30 minutes, this sauce is packed with tomatoes, onions, and Creole spices, plus my own little secret touch!
I only learned about Red Gravy a couple years ago, but it has become one of my favorite new condiments. That’s right, it can be used a a gravy, or sauce, or as a condiment.
You’ll see once you try it. This Creole sauce has so much delicious flavor guys. I mean SO. MUCH. FLAVOR. It’s great in fish, chicken, pork, with rice, potatoes, veggies or just dip some bread in it.
Gravy and sauces are awesome…all kinds. Check out this Creamy Citrus Corn Gravy or this Chimichurru Sauce for more saucy goodness.
What is Red Gravy?
A staple of Louisiana cuisine, it is commonly served over spaghetti, but can be eaten with just about anything. That’s right, eat it with anything. You’re going to want to eat it with everything. Just wait and see.
Why This Recipe Works
Chicken stock or bone broth adds a richness to the gravy.
Simmering the sauce in a skillet for 20 minutes helps all the flavors meld together.
The hot sauce and Creole seasoning add a perfect amount of heat without being overpowering.
The cream brings the gravy together and gives it a delicious richness.
The Ingredients
This is all super easy stuff you can get right at your local grocery store. That’s the best part about this recipe.
Simple ingredients. Simple instructions, BIG flavor.
What is in a Creole Sauce?
Diced canned tomatoes, green peppers, onions and chicken stock is the base of this dish. Note that I like using bone broth for its rich flavor.
The traditional version of the gravy does not use cream, but I find the cream really adds a depth and richness to the sauce. You guys know how much I like cream.
Use any kind of Louisiana hot sauce. I like the Red Rooster brand (affiliate link in the recipe card below), but use whatever kind you like best.
How to Make Red Gravy (Creole Sauce)
Start by heating the butter in a large covered skillet with a lid over medium heat. Add the green pepper and onion and cook until soft. Add the tomatoes and cook for one minute.
Then add all remaining ingredients except the cream. Bring to a simmer, cover and let cook for 20 minutes.
Add the cream and bring back to a simmer for 3-5 minutes, until thickened. Remove from heat and serve.
Use this gravy with this Blackened Catfish recipe, it is AMAZING!! Also great on these Baked Cajun Crawfish Egg Rolls and delicious served with this Cajun Shrimp and Sausage Quiche.
Cook’s Tips
If the gravy is too thick, add some additional chicken stock until it reaches the desired consistency.
Add additional salt to taste if necessary.
For a spicier gravy, add additional cayenne pepper to taste. Only add 1/4 tsp. at a time as it can be quite hot.
For a richer flavor, use bone broth in place of the chicken stock.
Can You Make Red Gravy Ahead of Time?
Red gravy can be made up to 3 days in advance and stored in the fridge. Reheat in the microwave or on the stove. If gravy is too thick, add additional chicken stock until it reaches the desired consistency.
Can Red Gravy Be Frozen?
To freeze, place in an airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave. If gravy is too thick, add additional chicken stock until it reaches the desired consistency.
Rate the recipe and leave a comment to let me know how it turned out!
Did you make this red gravy? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!
New Orleans Style Red Gravy (Creole Sauce)
Ingredients
- 1 can diced tomatoes
- 1 green bell pepper, diced
- 1 medium onion, diced
- 1 1/2 cups chicken stock
- 1 tbsp. Louisiana hot sauce
- 1 tbsp. Worcestershire sauce
- 1 tsp. Cajun seasoning
- 1/4 tsp. black pepper
- 2 garlic cloves, minced
- 1/4 cup heavy cream
- 1 tbsp. unsalted butter
Instructions
- Heat butter in a skillet over medium heat. Add the green pepper and onion and cook until soft.
- Add the tomatoes and cook for one minute. Add all remaining ingredients except the cream. Bring to a simmer, cover and let cook for 20 minutes.
- Add the cream and bring back to a simmer. Simmer for 3-5 minutes, until thickened. Remove from heat and serve .
Expert Tips:
- Any type of Louisiana hot sauce can be used. I use Red Rooster brand, but anything will work.
- If the gravy is too thick, add some additional chicken stock until it reaches the desired consistency.
- Add additional salt to taste if necessary.
- For a spicier gravy, add additional cayenne pepper to taste. Only add 1/4 tsp. at a time as it can be quite hot.
- For a richer flavor, use bone broth in place of the chicken stock.
Nutrition
[nutrifox id=”29613″]
This sounds sooo good. Getting ready to make it along with blackened catfish. Do you drain the tomatoes first? Thanks for sharing your recipe. Will come back and rate it after I make it.
Nope, you don’t need to drain the tomatoes. I hope you enjoy it! I’d love to hear how it turns out 🙂
Used this recipe but also added smoked sausage with the tomatoes. I don’t know if it’s that I’m hungry or what but such a simple recipe and so delicious. My 1 year old loved it too.
I love that you made it a meal! I’ll bet it was awesome, I’ll have to try that sometime!
Ummm. Onion, bell pepper and?!?!…….. “dem cajuns don’t call it the holy trinity for nothin sherie”
I hadn’t heard of red gravy but it sounds wonderful and looks so tasty, especially looking at that fantastic list of ingredients! I think it’s time I did some creole cooking!
Totally! Thanks Corina!