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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.
What is Red Gravy?
A staple of Louisiana cuisine, it is commonly served over spaghetti, but can be eaten with just about anything (like these crispy Cajun Wings). It is similar to tomato sauce in that the base is tomatoes, garlic and onions. However, it tends to be richer that regular marinara sauce, and my version has a little kick to it!
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.
Diced canned tomatoes, green peppers, onions and chicken stock is the base of this dish. I like using chicken bone broth for its rich flavor.
Using homemade Cajun seasoning really helps the flavor become amazing in this recipe!
The traditional version of the gravy does not use cream, but I find the cream really adds a depth and richness to the sauce.
Use any kind of Louisiana hot sauce. I like the Red Rooster brand, but use whatever kind you like best.
The full list of ingredients can be found in the recipe card at the bottom of the post.
Watch How to Make It!!
Step By Step Instructions
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.
Expert 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 ¼ 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!
New Orleans Style Red Gravy (Creole Sauce)
Ingredients
- 1-15 ounce can diced tomatoes
- 1 green bell pepper diced
- 1 medium onion diced
- 1 ½ cups chicken stock
- 1 tablespoon Louisiana hot sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Cajun seasoning
- ¼ teaspoon ground black pepper
- 2 garlic cloves minced
- ¼ cup heavy cream
- 1 tablespoon 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 .
Video
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 ¼ tsp. at a time as it can be quite hot.
- For a richer flavor, use bone broth in place of the chicken stock.
Nutrition
Pappa Jack says
I have to admit, I was somewhat skeptical about adding the heavy cream. When it came time to add, I had sampled it and was completely satisfied as is but I took the leap of faith, in it went. WOW. It was magical and certainly on point. Great add.!!
Long before the internet, my cajun cooking mentor was Justin Wilson on PBS tv and his " holy trinity" of cajun cooking always included celery. In my opinion it's a must add.
You could put this on a shoe box top and it would make it great
Danielle says
I'm so glad you liked it! I always struggle with celery as I hate it, but I do know it's a cornerstone of Cajun cooking! The cream isn't traditional, but I really think it adds some extra oomph!