Cajun Sausage and Tomato Gravy

Tomato gravy is one of our favorites. I make it several times a month. It's a stick to your ribs kind of meal. Today I'm using smoked venison sausage, but any smoked Cajun sausage will do. 

Cajun Sausage and Tomato Gravy at TheCajunCakerella.com

Cajun Sausage and Tomato Gravy at TheCajunCakerella.com

Here's what you need: 

  • 2 pounds of Cajun smoked sausage
  • 1/2 cup of diced onion
  • 1/4 cup of diced bell pepper
  • 5 or 6 garlic cloves, minced
  • A handful of parsley, chopped
  • 1 28 oz can of crushed tomatoes
  • 1 can of Rotel tomatoes
  • 2 heaping tablespoons of roux (jarred or you can make your own here
  • 2 to 3 tablespoons of Cajun seasoning
  • about 2 of the 28 oz tomato cans, filled with water.
  • Cooked white rice for serving

 

  1. First cut your sausage into small rounds, heat the cut sausage in a large cast iron, or heavy bottomed pot until browned well. Remove from your pot, and set aside.
  2. Once the sausage has been removed, add your roux to the pot, the same one you just cooked the sausage in. Stir until it's all melted down.  
  3. Add in all of your veggies, and cook until they're almost clear. Add a little water if it seems to be getting too dry.  
  4. Add in the cans of crushed tomatoes and Rotel tomatoes. 
  5. Next add your sausage back to the pot with the tomatoes, veggies and roux.  
  6. Add in a can full of water or more if needed. (I added 1 1/2 cans of water)
  7. Add your Cajun seasoning, cover and simmer for 1 1/2 to 2 hours, stirring frequently. It will stick to the bottom of the pot and burn if left unattended. 
  8. Taste and see if it needs more seasoning, and add it here if it does.  
  9. Serve over cooked white rice.