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.
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
- 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.
- 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.
- 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.
- Add in the cans of crushed tomatoes and Rotel tomatoes.
- Next add your sausage back to the pot with the tomatoes, veggies and roux.
- Add in a can full of water or more if needed. (I added 1 1/2 cans of water)
- 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.
- Taste and see if it needs more seasoning, and add it here if it does.
- Serve over cooked white rice.