This is a slow-simmered Southern tomato gravy built on smoked sausage, caramelized onions, and bell peppers, enriched with tomato paste and fire-roasted tomatoes for deep savory flavor. It's a nostalgic childhood dish best ladled over rice.
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Slice the smoked sausage into rounds.
In a large skillet over medium-high heat, brown the sausage until it has a nice color.
Remove the browned sausage from the skillet and set aside.
To the same skillet, add the diced onion and bell pepper. Sauté until they begin to soften.
Season the vegetables with about half of the Cajun seasoning.
Add the minced garlic and cook for about one minute, until fragrant.
Stir in the tomato paste and cook for a few minutes to deepen the flavor.
Add the can of fire-roasted tomatoes and stir to combine. You can optionally smash the tomatoes with your spoon.
Pour in the water, then add the cooked sausage back to the skillet.
Add the remaining Cajun seasoning, garlic and herb seasoning, and sugar. Stir everything together.
Bring the mixture to a simmer, then reduce the heat to low. Let it cook low and slow, stirring occasionally, until the gravy has thickened. Add more water as needed if it gets too thick.
Serve hot over cooked rice with a side of corn.
Cool completely and refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat on the stovetop over medium heat, thinning with water as needed.
Yes. Prepare the full recipe, cool completely, and refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stovetop, thinning with water if needed.
Use fully cooked smoked sausage (kielbasa or andouille). Slice into half-moons for even cooking and better sauce distribution.
Not recommended as a direct swap. Canned fire-roasted tomatoes provide consistent acidity and depth. Fresh tomatoes require more reduction and adjustment.
It should coat a spoon but remain pourable. Add water in ¼-cup increments if it thickens too much during simmering.
Ladle over steamed white or brown rice. Also pairs well with cornbread, polenta, or grits.
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