The Best New Orleans Red Gravy Without Flour (Creole Sauce)
New Orleans red gravy is made with tomatoes, onions, green peppers, spicy Creole spices and made completely without any flour!
Servings 8 servings
Calories 60kcal
Ingredients
- 1 tablespoon unsalted butter substitute bacon grease
- 1 green bell pepper diced
- 1 medium onion diced
- 2 garlic cloves minced
- 1-15 ounce can diced tomatoes
- 1-8 ounce can tomato sauce
- 2 cups chicken stock (substitute bone broth)
- 1 tablespoon Louisiana hot sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Cajun seasoning
- ¼ teaspoon ground black pepper
- ¼ cup heavy cream
Instructions
- Heat butter in a skillet over medium heat. Add the green pepper and onion and cook until soft.
- Add the tomatoes and tomato sauce 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 .
Notes
- If the gravy is too thick, add some additional chicken stock until it reaches the desired consistency.
- How to thicken red gravy: Simmer for an extra 5-10 minutes if gravy is too thin. If still too thin, mix in a cornstarch slurry (slowly) using 1 tablespoon of cornstarch with 1 tablespoon of water mixed well.
- Add additional salt to taste if necessary.
- For a spicier gravy, add additional cayenne pepper to taste. Only add ¼ teaspoon at a time as it can be quite hot.
- For a richer flavor, use bone broth in place of the chicken stock.
- C hop the vegetables finely to get a smoother sauce - you can also puree it if you want it ultra smooth.
Nutrition
Serving: 0.25cups | Calories: 60kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 92mg | Potassium: 140mg | Fiber: 1g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 0.4mg