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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.
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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
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