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Learn how to make this basic New Orleans Creole (Red) Gravy – it’s so easy!
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What is better than gravy? I mean, seriously guys, are there that many things? Brown gravy, white gravy, sausage gravy, mushroom gravy, onion gravy, the list goes on.
This basic New Orleans creole (red) gravy is no different. Used as a staple in New Orleans and Louisiana cuisine, it can be served with so many different dishes. And it is GOOD. It is commonly served over spaghetti or as a side dish. Personally, I use it just like I would use salsa on Mexican food. Which means I douse my food in it.
As you might have already induced, Italian immigrants brought spaghetti sauce over back in the 19th century, leading to the evolution of this Creole gravy. And man, am I sure glad this all happened.
This basic New Orleans Creole (red) gravy is that it can be made ahead and stored in the fridge or can be stored in the freezer for 3 to 6 months. Plus, it is incredibly easy to make!
The traditional version of the gravy does not typically use cream, but I find the cream really adds depth to the sauce. However, if you are trying to make a healthier version, you can leave the cream out and still get good results. But I make it with cream. Much like bacon, I think many things are better with cream.
For the Louisiana hot sauce, you can use any kind. For many, many years, I have used Red Rooster Louisiana Hot Sauce 12 oz. I really like the flavor and the price is good. Meaning it is dirt cheap.
Related Recipe: Cajun Dirty Rice (coming soon)
Start by heating the butter in a large covered skillet with a lid over medium heat. I have been using this Farberware Classic Series Stainless Steel 10 Inch Covered Frypan for a long time and absolutely love it. It’s not fancy, and there are likely better ones out there, but I love this one. And again, the price is very good on this.
Add the green pepper and onion and cook until soft. Add the tomatoes and cook for one minute. Then add all remaining ingredients except cream and cornstarch mixture. Bring to a simmer, cover and let cook for 20 minutes.
Prepare the cornstarch mixture. Add the mixture, a little at a time, until the sauce reaches desired thickness. Add the cream and bring back to a simmer. Remove from heat. Serve with a great many things.
Related Recipe: Learn How to Make Japanese Curry Roux
Did you make this recipe? Rate it and leave a comment below to let me know how it turned out!
New Orleans Red Gravy , or Creole Sauce as it is also known, is not your typical "gravy." Made with tomatoes, onions, green peppers and Creole spices, and my own little secret touch, this stuff will have your mouth watering.
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 .
- 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.
Like Cajun/Creole food? Try these other great recipes: