Let the sauce simmer for deep flavor with this New Orleans-Style Red Gravy.
New Orleans-Style Red Gravy
Makes about 8 cups
Ingredients
- ¼ cup unsalted butter
- 1½ cups chopped yellow onion
- ¾ cup chopped green bell pepper
- ½ cup chopped celery
- 1 tablespoon chopped garlic
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper
- 3 tablespoons all-purpose flour
- 1 (6-ounce) can tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 2 cups chicken stock
- 1 tablespoon Worcestershire sauce
- 2 dried bay leaves
- Cooked pasta, to serve
Instructions
- In a Dutch oven or large heavy saucepan, melt butter over medium-high heat. Add onion, bell pepper, and celery; cook until softened, about 6 minutes. Stir in garlic, salt, paprika, and red pepper; cook until garlic is fragrant, 2 minutes. Reduce heat to medium. Add flour, and cook until lightly toasted, 2 to 3 minutes. Stir in tomato paste; cook until paste has darkened, about 5 minutes.
- Add crushed tomatoes, tomato sauce, stock, Worcestershire sauce, and bay leaves; bring to a boil. Reduce heat to simmer, and cook, uncovered, until mixture is slightly thickened, 30 to 45 minutes. Discard bay leaves. Serve over cooked pasta.
Notes
TIPS from GRANDMA
Longer cook times mean more flavor.
Longer cook times mean more flavor.
