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
- 1 can diced tomatoes
- 1 diced green pepper
- 1 medium onion diced
- 1 cup beef broth
- 1 cup chicken broth
- 1 tbsp. Louisiana hot sauce Red Rooster Louisiana Hot Sauce 12 oz
- 1 tbsp. Worcester sauce
- 1/2 tsp. dried thyme
- 1 tsp. Cajun seasoning Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers
- 1/4 tsp. black pepper
- 2 garlic cloves minced
- 1/4 cup heavy cream
- 1 tbsp. unsalted butter
- 1 tbsp. cornstarch mixed with 1 tbsp. water (for thickening)
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 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 reached desired thickness.
Add the cream and bring back to a simmer.
Remove from heat and serve .
Like Cajun/Creole food? Try these other great recipes: