Louisiana Creole cuisine is right up there in my top 5 favorites! There is something about that unmistakable flavor that just shouts comfort! There are dozens of Tomato Gravy recipes, a southern farmhouse tradition really, but this is by far my favorite. I have been working on the recipe for awhile now, mostly in my head, Whewwww that’s dangerous. I bought the ingredients yesterday and I made a sausage version for supper… it was good, not great, but good. I thought it over as I “watched” some late night TV and I think this rendition is a much better fit for the flavors I was looking for….. very successful!
You will need:
6oz diced bacon
1 28oz can of diced tomatoes ( do not drain)
1/4 cup low sodium chicken broth
1 tsp ground black pepper
1 heaping tablespoon of Tony’s Creole Seasoning ®
1 tablespoon corn starch
1/4 cup water
1/2 cup sliced green onions
Prepared Grits ( recipe below)
Dice the bacon and add to a deep non stick pan.. render until very crispy. Remove bacon from the pan and half of the fat.
Add the tomatoes and the chicken broth and let come to a slow simmer for about 3 minutes.
Add the Tony’s Creole Seasoning® and the pepper and stir well . Cook for about 3-4 minutes.
Add the green onions and cook on med-low for about 6 minutes, just long enough for the onions to begin to soften.
In a bowl add the water and corn starch and mix together well… add to the simmering tomatoes and stir well.
The tomatoes will start to thicken and create a wonderful, silky gravy.
Continue to simmer for about 5 minutes…
Serve over creamy grits and top with bacon and more green onions.
My grandmother had a similar version and served it over homemade buttermilk biscuits… that my friends, is next!
THE GRITS:
Ingredients
- 2 cups water
- 1 cup low sodium chicken broth
- 1/2 teaspoon salt
- 1 cup quick grits
- freshly ground black pepper
- 1 tablespoon butter
- 1/2 cup shredded sharp Cheddar cheese
Directions:
Bring the water, broth and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes…Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted.
