(This post is sponsored by Pure Flavor. Free samples of Pure Flavor Beefsteak Tomatoes were provided and this recipe is the delicious result! All opinions are my own.)
If you ask anyone of my friends what our favorite meal is you will get a resounding answer of “BRUNCH” every single time. We are definitely brunch gals and use any and every excuse to enjoy this fantastically timed meal. I also really enjoy making a delicious brunch on Saturday or Sunday morning at home for my family and whatever friends might be stopping by. So, when I was sent some delicious Pure Flavor Beefsteak Tomatoes, I knew that I needed to make one of my all-time favorite brunch meals, Creole Tomato Gravy served with Eggs, Sausage, Shrimp, & Cheesy Grits.
This brunch dish is so fresh and full of delicious creole flavors, thanks to the delicious Pure Flavor Beefsteak Tomatoes, and it is definitely a crowd-pleaser. Beefsteak tomatoes are known for being large, juicy, and a little on the sweet side. These characteristics make it one of the best tomatoes for making delicious Creole Tomato Gravy. This dish can be made for a small or large crowd and can also be made ahead of time or even frozen for serving later. I absolutely love this and it makes holiday entertaining so easy.
Ingredients Needed To Make Creole Tomato Gravy…
- Pure Flavor Beefsteak tomatoes
- onion
- garlic
- bell pepper
- sausage or oil
- Creole seasoning
- Worcestershire Sauce
- Louisiana Hot Sauce
- flour
- chicken stock
Making Creole Tomato Gravy is very easy. I usually start with browning delicious smoked sausage for added flavor and to create a base for cooking my vegetables, but you could easily use your favorite oil if you want the gravy to remain vegetarian. Next, I sauté all of the vegetables, add the seasoning, chicken stock (use vegetable stock if you are keeping it vegetarian), and a slurry made of the chicken stock and flour. I allow this mixture to cook down for approximately 30 minutes until the vegetables are soft and the gravy thickens.
I like to serve tomato gravy over my favorite cheesy grits made with gouda cheese, a few fried eggs, the cooked sausage, and sautéed shrimp. Usually, I also add in a batch of my favorite buttermilk biscuits (perfect for soaking up all of that delicious gravy).
Creole Tomato Gravy Served with Eggs, Sausage, Shrimp, & Cheesy Grits
AuthorloulousucreBrown the sausage in a large pot over medium heat. Remove the sausage once it is brown leaving the remaining oil. (I usually place the sausage in the microwave to keep it warm or warm it up for 30 seconds prior to serving.)
Add the onions and bell pepper to the pot and sauté until they begin to soften and the onions become translucent. Add the garlic and cook for 1-2 more minutes until fragrant, being careful not to burn the garlic. Add the tomatoes and cook for approximately 3-4 minutes until the tomatoes release their juices.
Add 3/4 cups chicken stock, creole seasoning, Worcestershire sauce, and Louisiana Hot Sauce. Stir well and allow the mixture to come to a boil. Reduce the heat and allow the mixture to simmer for 20 minutes.
Use the remaining chicken stock to make a slurry with the flour. Add the slurry to the tomato mixture and stir well. Cook for another 10 minutes.
While the tomato gravy is cooking, season the shrimp with the remaining Creole seasoning. Heat 2 tsp. olive oil in a skillet. Sauté the shrimp until done, about 4 minutes.
Use the remaining olive oil to fry the eggs as desired. Make the gouda grits.
To serve: spoon the gouda grits on a platter and top with the Creole Tomato Gravy, Sausage, Shrimp, and Fried Eggs. Season with salt and pepper to taste.
Ingredients
Directions
Brown the sausage in a large pot over medium heat. Remove the sausage once it is brown leaving the remaining oil. (I usually place the sausage in the microwave to keep it warm or warm it up for 30 seconds prior to serving.)
Add the onions and bell pepper to the pot and sauté until they begin to soften and the onions become translucent. Add the garlic and cook for 1-2 more minutes until fragrant, being careful not to burn the garlic. Add the tomatoes and cook for approximately 3-4 minutes until the tomatoes release their juices.
Add 3/4 cups chicken stock, creole seasoning, Worcestershire sauce, and Louisiana Hot Sauce. Stir well and allow the mixture to come to a boil. Reduce the heat and allow the mixture to simmer for 20 minutes.
Use the remaining chicken stock to make a slurry with the flour. Add the slurry to the tomato mixture and stir well. Cook for another 10 minutes.
While the tomato gravy is cooking, season the shrimp with the remaining Creole seasoning. Heat 2 tsp. olive oil in a skillet. Sauté the shrimp until done, about 4 minutes.
Use the remaining olive oil to fry the eggs as desired. Make the gouda grits.
To serve: spoon the gouda grits on a platter and top with the Creole Tomato Gravy, Sausage, Shrimp, and Fried Eggs. Season with salt and pepper to taste.
Definitely one of the best things about making a batch of Creole Tomato Gravy is that (if we don’t eat it all) it freezes beautifully. One of my favorite entertaining secrets is freezing a delicious batch of this gravy and later being able to reheat the gravy and serving it with sauteéd shrimp, sausage, grits, biscuits, cornbread, and even grillades.
You can find Pure Flavor Greenhouse-Grown Vegetables at Rouses Supermarkets. Also, make sure to check Pure Flavor out on Instagram, Facebook, Pinterest, and Twitter.
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