This New Orleans Red Gravy is a vibrant, savory sauce that captures the essence of traditional Cajun cooking. Built on a foundation of olive oil, fresh vegetables, and robust herbs, it delivers a deep, complex flavor profile with a gentle kick of heat from cayenne. The slow simmering process melds the acidity of tomatoes and citrus with the earthiness of rosemary and thyme, creating a luxurious texture that coats any dish beautifully. Ideal for drizzling over grilled fish, stirring into rice, or serving alongside pasta, this versatile sauce adds a burst of Southern charm to your table. It is entirely vegan and free from heavy dairy, relying instead on the natural richness of the ingredients for depth.
New Orleans Red Gravy
Description
This New Orleans Red Gravy is a vibrant, savory sauce that captures the essence of traditional Cajun cooking. Built on a foundation of olive oil, fresh vegetables, and robust herbs, it delivers a deep, complex flavor profile with a gentle kick of heat from cayenne. The slow simmering process melds the acidity of tomatoes and citrus with the earthiness of rosemary and thyme, creating a luxurious texture that coats any dish beautifully. Ideal for drizzling over grilled fish, stirring into rice, or serving alongside pasta, this versatile sauce adds a burst of Southern charm to your table. It is entirely vegan and free from heavy dairy, relying instead on the natural richness of the ingredients for depth.Ingredients
Directions
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Heat a large pot or Dutch oven (cast iron preferred) over medium-high heat.
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Add the olive oil and heat until hot, but not smoking.
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Add the diced bell pepper and cook for 3 minutes.
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Add the diced onion and minced garlic; cook until the onion becomes transparent.
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Stir in the tomato paste.
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Reduce heat to medium and cook for 5 minutes, stirring frequently to prevent burning.
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Add the can of whole tomatoes and 1 cup of water.
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Break up the tomatoes with the end of a spoon or spatula.
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Add the bouquet garni, lemon or lime pieces, and a small pinch of ground red pepper.
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Cover the pot and simmer on medium-low heat for 1 hour.
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Uncover and add salt to taste.
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If desired, stir in the ground allspice.
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Remove and discard the bouquet garni and citrus pieces before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 107.2kcal
- % Daily Value *
- Total Fat 11.3g18%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 1.8g1%
- Dietary Fiber 0.6g3%
- Sugars 1.1g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tie together with string a 5-inch sprig of fresh rosemary, a 5-inch sprig of fresh thyme, 3 large fresh bay leaves, and two 5-inch sprigs of fresh Greek oregano. Note that during cooking, the leaves from the rosemary, thyme, and oregano may fall off the stems, but the bay leaves should remain intact on their stems for easy removal.
You can use any color of bell pepper you prefer. If you prefer a milder sauce, reduce the amount of garlic or cayenne pepper.
This gravy is excellent for topping fish, or serving over pasta, rice, or potatoes.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce can also be frozen for longer storage.
