When I was growing up I spent many summers with my cajun aunts and cousins. They would always try something to cajunize their Red Gravy dishes. My aunts would brown sausages in their black cast iron skillets either on the stove or in the oven. They would save their meat drippings from the browned meat and add it to their Red Gravies, thus creating a Red/Brown gravy. Sometimes they would make a Brown Roux first and then slowly add their chopped veggies, tomatoes and tomato sauce. They would always use their veggies grown from their gardens. Wish I had a big garden like theirs. Tried to recreate my Aunt Sues version. She never wrote any recipes down, so I did what I remember watching her do in her Cajun Kitchen along The Bayou. This is what I created in my kitchen tonight. My Dinner: Turkey Italian Sausage in Red/Brown Gravy over Wheat Pasta with Avocado/Creole Tomato Salad.
Posted on: Thu, 20 Nov 2014 00:53:35 +0000
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