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New Orleans Red Gravy (aka Creole sauce) is not your typical Southern style gravy Ready in less than 30 minutes, this Cajun red sauce is packed with tomatoes, green peppers, onions, and spices, and made completely without any flour!
This New Orleans red gravy recipe is packed full of fresh, bright flavors, spicy seasonings, and a dash of heavy cream to make it the most amazing delectable Creole sauce that is good on so many things!
You'll see once you try it. This Cajun red gravy has so much delicious flavor guys and is amazing served on chicken, pork, pasta, rice, etc., etc. I listed some fun serving options if you scroll down below the instructions.
Note: The gravy tastes even better the next day!
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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 crawfish eggrolls). It is similar to tomato sauce in that the base is tomatoes, garlic and onions. However, it tends to be richer than regular marinara sauce, and my version has a little kick to it!
It is often called Southern tomato gravy or creole sauce.
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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
The full list of ingredients can be found in the recipe card at the bottom of the post.
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! That said, you can also buy it if you prefer not to make it.
The traditional version of the gravy does not use heavy 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.
Step By Step Instructions: How to Make Red Gravy
Start by heating the butter (or bacon grease) in a large covered skillet with a lid or a Dutch oven over medium heat. Add the bell pepper, garlic and onion and cook until soft.
Add the diced tomatoes and tomato sauce 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. If it's too thick, add additional chicken broth.
Remove from heat and serve with pasta, rice, or over chicken, pork or seafood. *see below for more serving options!
Serving Options
- Serve it over cooked pasta or even this Instant Pot jasmine rice for a simple but delicious meal. Add some tinned fish or browned smoked sausage for some protein.
- Serve it on top of cooked chicken breast or chicken thighs (or cook it right with the chicken!) or even instant pot pork chops!
- I love it with this Cajun blackened catfish or even this sous vide swordfish (so yum!).
- Made grits and red gravy! The acidity of the gravy is great with the richness of the grits.
- Dip cornbread in the gravy - maybe not a whole meal, but I'd eat it that way!
- I really like it with some browned up smoked sausage just mixed in on top of plain white rice or pasta - YUM!
Expert Tips
- 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 cayenne pepper (or any Cajun spices) or red pepper flakes.
- For a richer flavor, use bone broth in place of the chicken stock.
- Chop the vegetables finely to get a smoother sauce - you can also puree it if you want it ultra smooth.
Frequently Asked Questions
Red gravy is made of tomatoes, onions, peppers, along with many seasonings. It is often slightly richer than spaghetti sauce.
Not really a lot. In this context, red gravy has a Southern Creole flair to it, while red sauce in many households is considered to be an Italian sauce. Red gravy can also mean Italian red sauce, but is also known as Creole sauce in the South.
Red gravy is also called Creole sauce and can sometimes refer to red eye gravy, which is different than classic tomato based red gravy.
Storage and Reheating Instructions
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.
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.
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
The Best New Orleans Red Gravy Without Flour (Creole Sauce)
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 .
Expert Tips:
- 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
Soji
Louisianan here. Sorry this concoction is not Creole red gravy. You obviously did not research the culture food but are playing on the name 'Red Gravy.'
I am working over time to be respectful to a disrespectful blogger who do not know how to make a tomato base stew and throwing crap together calling it something it is not. Ugghg 😂
Danielle
Hi Soji - I am sorry you didn't like the recipe. I did research and have had red gravy many times before. I do apologize if you thought I was being disrespectful, but I do put my own spin on my recipes, otherwise it would be the same as every recipe. I hope you were able to find what you were looking for elsewhere.
Pat Nugent
Wonderful gravy. I topped some shredded squash/zucchini cakes with the gravy. Used your recipe instead of using a Creole aioli. First time trying and it won't be my last.
Danielle
Thanks so much! Great idea to use it on the zucchini cakes!
baltisraul
Do you have your own recipe for Shrimp Delicate? It is listed on the Louisiana State web site as an official recipe. I never see it on any food bloggers list of traditional meals to try down your way.
Danielle
You know, I don't. Definitely something to add to my list to try!
Pappa Jack
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
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!
Sara
I made this last night for my family! I put on top of some pan fried cat fish and shrimp and my kids ate every last bite. (Which is rare!) I cut my veggies just a bit smaller and I used fresh tomatoes rather than canned and... WOW! I am now obsessed with this gravy. Thank you for this recipe, the cream absolutely adds to the flavor and texture. I will be making this again.
Danielle
I'm so glad you liked it!!
Tom Lee
My mom and dad were from Leesville, long ago, but she would make this gravey and my dad would make beaytiful biskets. That was to go along with a big beef roast. When i made this gravy it was like going back in time.
Thank you for that. Very good on my raised biskets. Yaaaaaaaam yam.
Danielle
So glad you enjoyed it 🙂 I'll bet it was delicious on a beef roast!
Angela
This sounds sooo good. Getting ready to make it along with blackened catfish. Do you drain the tomatoes first? Thanks for sharing your recipe. Will come back and rate it after I make it.
Danielle
Nope, you don't need to drain the tomatoes. I hope you enjoy it! I'd love to hear how it turns out 🙂
ryvir
Used this recipe but also added smoked sausage with the tomatoes. I don't know if it's that I'm hungry or what but such a simple recipe and so delicious. My 1 year old loved it too.
Danielle
I love that you made it a meal! I'll bet it was awesome, I'll have to try that sometime!
Cajun
Ummm. Onion, bell pepper and?!?!........ "dem cajuns don't call it the holy trinity for nothin sherie"
Corina Blum
I hadn't heard of red gravy but it sounds wonderful and looks so tasty, especially looking at that fantastic list of ingredients! I think it's time I did some creole cooking!
Danielle
Totally! Thanks Corina!
Lucy Parissi
This sauce sounds fantastic - thanks for all your tips on how to make it to meet our own persinal preferences.
Danielle
You're welcome Lucy!
Kelly Anthony
YUM! We love creole food and plan on making this this weekend. Excited to put this on everything.
Danielle
It's SO GOOD on so many things Kelly! Hope you guys love it!!!
Lauren Vavala | DeliciousLittleBites
Oh this is just delicious! I need to pass this recipe along to my cousin who is obsessed with all the Creole food and just getting into cooking! Great recipe!
Danielle
Thanks Lauren! I hope your cousin loves it 🙂
Kate Hackworthy
This New Orleans gravy sounds amazing! All those awesome flavours. I bet it's delicious on so many dishes.
Danielle
Thanks Kate! I even like to eat it with a spoon 🙂
layla
I could eat this gravy on everything. So good!