MAMA'S TOMATO GRAVY
This dish is truly a taste of Louisiana Cajun Country. I mean where folks are already sitting at the table drinking coffee and eating breakfast by the time the rooster crows. Mama made countless batches of biscuits and tomato gravy in her lifetime. I'm sure she learned to make this from her mother: Carmen Inez Shirley. This is the dish that puts my feet back under my mama's table. Serve with love over hot buttermilk biscuits along with bacon or sausage for breakfast, brunch, lunch or dinner.
Provided by Melissa Dommert
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Heat bacon drippings in a skillet over medium-high heat. Stir the flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour the water into the flour mixture while whisking. Whisk in the tomato paste. Cook the mixture until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 4.2 g, Cholesterol 7.1 mg, Fat 7.5 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 2.9 g, Sodium 96 mg, Sugar 1.3 g
OLD-FASHIONED TOMATO GRAVY
My mother-in-law gave me this tomato gravy recipe. It's her very favorite breakfast. We-my husband, our two sons and I-also enjoy it for a light supper. Especially on a cold day, it's great with warm peach cobbler or bread pudding. -Laurie Fisher, Greeley, Colorado
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.
Nutrition Facts : Calories 291 calories, Fat 16g fat (8g saturated fat), Cholesterol 14mg cholesterol, Sodium 1059mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
CAJUN TOMATO GRAVY
Make and share this Cajun Tomato Gravy recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- brown flour in bacon grease
- season
- add chicken stock
- whisk
- add.
- tomatoes
- cook until thickened
- serve over warm biscuits.
POPEYE'S CAJUN GRAVY RECIPE
Make and share this Popeye's Cajun Gravy Recipe recipe from Food.com.
Provided by Anniebanannie
Categories Sauces
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Sauté hicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled.
- Combine ground beef and ground pork. Mix with your hands until well mixed.
- Add bell pepper to the saucepan and sauté it for 1 minute. Add ground beef and pork to the pan and cook brown. Mash meat into tiny pieces as it browns.
- Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour.
- Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick - about 30 to 35 minutes.
CAJUN TURKEY GRAVY
An adaptation of that fast-food gravy that we love, making it suitable for Thanksgiving dinners.
Provided by Doug O'Florida
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 1h25m
Yield 12
Number Of Ingredients 17
Steps:
- Place giblets and neck in a saucepan with enough water to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until cooked through, 30 to 45 minutes. Transfer giblets and neck to a cutting board.
- Finely mince heart, liver, and gizzard meat; reserve 1/3 cup minced meat. Remove meat from neck and finely mince. Mash neck meat in a mortar with a pestle.
- Heat oil in large saucepan over medium-high heat. Saute green bell pepper in hot oil until fragrant and slightly softened, about 1 minute. Pour water and broth into saucepan. Immediately whisk cornstarch and flour into broth mixture until smooth.
- Stir minced meat, mashed neck meat, cubed turkey, milk, vinegar, sugar, salt, black pepper, cayenne pepper, garlic powder, onion powder, and dried parsley flakes into broth mixture; bring to a boil, reduce heat to low, and simmer, whisking occasionally, until gravy is thick, 30 to 35 minutes.
Nutrition Facts : Calories 51.8 calories, Carbohydrate 2.9 g, Cholesterol 62.6 mg, Fat 1.6 g, Fiber 0.1 g, Protein 5.9 g, SaturatedFat 0.4 g, Sodium 373.8 mg, Sugar 0.6 g
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