Big pot cooking is my heart. There’s just something special about a big ole pot of deliciousness simmering on the stove filling the house with the most wonderful smells. Last year, I bought a huge 12-quart cast iron Dutch oven, and I love filling it up to feed my Friday friends. That pot will make so much I don’t have to worry about running out of food at Friday Night Porch Party. I threw together this red gravy combination a few weeks ago and everyone raved. I wanted to make something in the Shrimp Creole family, but since shrimp sets off my gout, I wanted to change it up so I could have some too. This dish certainly hit the spot. Sadly, it was a big night and not a single drop was left. Give it a try. I think you’ll enjoy it too.
Cajun Red Gravy with Chicken and Sausage
Ingredients:
2-3 tablespoons oil
8-10 count package of boneless chicken thighs
Toney's Cajun seasoning
1 pound package smoked link sausage, cut into bite size pieces
3 tablespoons bacon fat or oil
1 onion, chopped
1 bell pepper, chopped
4 stalks of celery, chopped
5 cloves garlic, chopped
1/4 cup flour
28-ounce can diced tomatoes
28-ounce can tomato sauce
4 cups beef broth, reserved
1 bay leaf
Salt and pepper
Directions:
Season the chicken thighs with the Toney's Cajun seasoning. In a Dutch oven, heat the oil to medium and brown the chicken thighs a few minutes on both sides. Depending on the size of your pot, you may have to brown a few thighs at a time. Remove to a platter. Brown the sausage pieces the same way adding a little more oil if needed. Remove the sausage to the reserved platter with the thighs. When the thighs are cool, cut into bite size pieces. Add the bacon fat to the pot and bring to medium heat. Add the onions, bell pepper, celery, and garlic. Cook until the vegetables are tender. Add the flour and cook for 2-3 more minutes. Add in the diced tomatoes, the tomato sauce, 2 cups of the beef broth and the bay leaf. Combine well and bring to a simmer. If the mixture appears to be too thick, add in some of the reserved beef broth. Add back the reserved chicken thighs and sausage. Bring back to a simmer for 30 minutes stirring often to keep the gravy from sticking. Adjust for salt and pepper. Serve over rice with some crispy French bread.
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