Best 7 Creole Sausage In Tomato Gravy Recipes

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Creole sausage in tomato gravy is a classic dish that is enjoyed by people of all ages. It is a flavorful and versatile dish that can be served over rice, pasta, or mashed potatoes. There are many different ways to make creole sausage in tomato gravy, but the most common ingredients include sausage, onions, bell peppers, celery, garlic, and tomatoes. The sausage is usually browned before it is added to the gravy, and the vegetables are sautéed until they are soft. The tomatoes are then added to the pot, along with some water or broth. The gravy is simmered until it has thickened, and then it is served over the cooked sausage.

Let's cook with our recipes!

ANDOUILLE SAUSAGE CREOLE



Andouille Sausage Creole image

Provided by Sandra Lee

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 19

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 1/2 cups chopped onions
1 tablespoon chopped garlic
1 large green pepper, chopped
1/2 cup chopped celery
3/4 cup sliced green onions
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 teaspoon red pepper flakes
1 1/2 teaspoons seasoning salt
2 bay leaves
1 cup water
1 teaspoon hot pepper sauce
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1 1/2 pounds andouille sausage, sliced
1 tablespoon freshly chopped parsley leaves

Steps:

  • Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
  • Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.

CREOLE SAUSAGE AND VEGETABLES



Creole Sausage and Vegetables image

If you're a fan of okra, you'll get a kick out of this zippy smoked sausage and vegetable mix from Jill Holland of Florence, Alabama. When served over rice, this dish makes a hearty meal with generous portions.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 5 servings.

Number Of Ingredients 16

1 pound reduced-fat fully cooked sausage, cut into 1-2-inch slices
1 large onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
2 teaspoons canola oil
4 cups chopped fresh tomatoes
1 tablespoon Worcestershire sauce
1/2 teaspoon sugar
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/4 teaspoon seafood seasoning
4 cups frozen cut okra
Hot cooked rice, optional

Steps:

  • In a large skillet, cook the sausage, onion, sweet peppers and garlic in oil over medium heat until vegetables are tender. Stir in the tomatoes, Worcestershire sauce, sugar, lemon juice and seasonings. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes., Add okra; return to a boil. Reduce heat; simmer, uncovered for 7 minutes or just until okra is tender. Serve with rice if desired.

Nutrition Facts : Calories 227 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 952mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges

CREOLE SHRIMP & SAUSAGE



Creole Shrimp & Sausage image

Add diversity to weeknight meals and get a taste of low-country cuisine with this simple take on a Louisiana Creole classic that uses bulgur instead of rice. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup water
1/2 cup chicken broth
1 cup quick-cooking bulgur
1/2 teaspoon chili powder
3/4 teaspoon Creole seasoning, divided
1/2 pound smoked sausage, cut into 1/4-inch slices
2 teaspoons olive oil, divided
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 pound uncooked jumbo shrimp, peeled and deveined
1/2 teaspoon Worcestershire sauce

Steps:

  • In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.

Nutrition Facts : Calories 510 calories, Fat 19g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1287mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 15g fiber), Protein 30g protein.

CREOLE MEATLOAF WITH TOMATO GRAVY RECIPE - (4.4/5)



Creole Meatloaf with Tomato Gravy Recipe - (4.4/5) image

Provided by kimvess

Number Of Ingredients 19

1-1/2 pounds of very lean ground beef*
1 tablespoon of butter
1 medium onion, chopped fine
1/2 cup of green bell pepper, chopped fine
1 stalk (rib) of celery, chopped fine
3 cloves of garlic, minced
1/4 cup of canola oil
2 tablespoons of all purpose flour (for the roux)
1 (15 ounce) can of tomato sauce
1 can of water
1 tablespoon of Worcestershire sauce
1/2 cup of evaporated milk
1 large egg
1/2 cup of seasoned bread crumbs
1/2 teaspoon of kosher salt
1/4 teaspoon of freshly cracked black pepper
Pinch of cayenne
Additional flour, for coating
1 tablespoon of canola oil, for browning

Steps:

  • Preheat the oven to 350 degrees F. Place the ground beef in a large bowl; set aside. Heat the butter over medium and cook the onion, bell pepper and celery until tender; add the garlic, cook for another minute, transfer to a plate to cool. Wipe out the skillet, and add the 1/4 cup of canola oil. Heat over medium high heat and stir in the flour. Cook and stir until it is browned, remove from the heat, and let cool slightly. Slowly whisk in the tomato sauce, water and Worcestershire and return to the heat. Bring to a boil, reduce heat and simmer for 15 minutes. Whisk together the milk and egg; stir in the bread crumbs and add that mixture to the ground beef. Add the salt, pepper, cayenne and cooked veggies; mix gently and shape into a loaf. The mixture should be firm. If it is breaking apart, return to the bowl and additional bread crumbs until it holds together. In a large, oven safe skillet, heat the tablespoon of oil over medium high heat. Carefully transfer the meatloaf to the skillet and sear on all sides, turning carefully. Pat any cracks that form back together. Note: You can skip the searing process if you prefer. Once all sides have browned, pour the tomato gravy over the meatloaf and transfer the entire skillet to a 350 degree F oven for about 1 hour, basting occasionally. When an instant read thermometer reads 160 degrees F the meatloaf is done. Allow to sit for about 10 to 15 minutes before slicing. Serve slices with a bit of the tomato gravy spooned over the top. Cook's Notes: This works best with an extra lean ground beef, so don't be tempted to try a higher fat ground beef because it just won't hold together for the searing process

EASY SMOKED SAUSAGE CREOLE



Easy Smoked Sausage Creole image

Make and share this Easy Smoked Sausage Creole recipe from Food.com.

Provided by Paintpuddles

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon oil
1/3 cup celery, chopped
1/4 cup onion, chopped
1 medium green bell pepper, diced
1/4 teaspoon pepper
3/4 cup water
1 (10 ounce) can stewed tomatoes
1/4 cup green olives, sliced
1 (5 5/8 ounce) package Spanish rice mix
1 (1 lb) package smoked sausage, sliced and halved

Steps:

  • Sauté onion, bell pepper and celery in oil.
  • Combine all ingredients in a large saucepan.
  • Bring to a boil while stirring well. Cover and simmer until liquid is absorbed, about 10-12 minutes.
  • Remove from stove and let stand 5 minutes before serving.
  • Variation: For a spicier Creole taste use a dash of tabasco Sauce.

SAUSAGE TOMATO GRAVY



Sausage Tomato Gravy image

From a funny book - The Sweet Potato Queens' Big A$$ Cookbook. I've left the instructions as written but have included actual measurements of the ingredients.

Provided by SusieQusie

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb pork sausage, sliced into patties
3 tablespoons flour
1 cup milk
1 (14 ounce) can Rotel tomatoes & chilies, drained

Steps:

  • Cook sausage patties in a black cast iron skillet till done, obviously. Then remove the sausage and put it on some paper towels to blot up some of the grease.
  • Drain grease from pan leaving only enough to coat the bottom (about 2 tablespoons), add a handful of flour (3 tablespoons will do) to the grease and cook it, stirring ALL the time, till it turns brown.
  • Add the milk to the browned flour and stir till all the lumps are gone and it's thick. Add the drained Ro-Tel tomatoes and stir till it's the consistency that you like. (add more milk if it's too thick).
  • Crumble up the sausage and add back to the gravy then spoon it over hot biscuits.
  • Then turn around and slap the person next to you on account of it's so good you just have to slap somebody!

Nutrition Facts : Calories 420.3, Fat 32.5, SaturatedFat 11.4, Cholesterol 90.3, Sodium 1149.6, Carbohydrate 10.9, Fiber 0.2, Protein 20.4

CREOLE SAUSAGE PASTA



Creole Sausage Pasta image

My husband and I created a delicious okra creole recipe years ago. We use a lot of different kinds of meat and one day decided to try it out with Italian sausage. It was a huge hit! I make a batch on Sunday and we enjoy the leftovers during the week!-Lisa Nelson, Bluffton, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

2 tablespoons olive oil
2 packages (17.63 ounces each ) Italian sausage links, casings removed
2 medium onions, chopped
8 green onions, chopped
1 medium green pepper, chopped
6 garlic cloves, minced
1 cup white wine
2 cans (28 ounces each) diced tomatoes, undrained
1 package (16 ounces) frozen sliced okra
1 can (8 ounces) tomato sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon Louisiana-style hot sauce
1/4 teaspoon salt
1/2 cup minced fresh parsley
1 pound uncooked rigatoni
1/2 cup shredded Parmesan cheese

Steps:

  • In a Dutch oven, heat oil over medium heat. Add sausage, onions, green onions, pepper and garlic; cook 12-15 minutes or until sausage is no longer pink, breaking up sausage into large crumbles. Drain., Stir in wine. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half. Stir in tomatoes, okra, tomato sauce, soy sauce, hot sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until okra is tender, stirring occasionally. Stir in parsley., Meanwhile, cook rigatoni according to package directions; drain. Serve with sausage mixture; sprinkle with cheese.

Nutrition Facts : Calories 659 calories, Fat 33g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 1594mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 8g fiber), Protein 27g protein.

Tips:

  • Use high-quality sausage: The sausage is the star of this dish, so it's important to use a good quality one. Look for a sausage that is made with fresh, flavorful meat and has a nice balance of spices.
  • Brown the sausage well: Browning the sausage gives it a nice caramelized flavor and helps to render out some of the fat. Be sure to brown the sausage over medium heat so that it doesn't burn.
  • Use a good quality tomato sauce: The tomato sauce is another important component of this dish. Use a sauce that is made with fresh tomatoes and has a nice, rich flavor. You can also use a canned tomato sauce, but be sure to choose one that is made with high-quality tomatoes.
  • Season the sauce to taste: Once you've added the tomato sauce, be sure to season it to taste. You may need to add some salt, pepper, or other spices to taste.
  • Serve with your favorite sides: Creole sausage in tomato gravy can be served with a variety of sides, such as rice, potatoes, or vegetables. Choose sides that you think will complement the flavors of the sausage and gravy.

Conclusion:

Creole sausage in tomato gravy is a delicious and easy-to-make dish that is perfect for a weeknight meal. The sausage is browned and then simmered in a flavorful tomato sauce. This dish can be served with a variety of sides, such as rice, potatoes, or vegetables.

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