“This dish is truly a taste of Louisiana Cajun Country. I mean where folks are already sitting at the table drinking coffee and eating breakfast by the time the rooster crows. Mama made countless batches of biscuits and tomato gravy in her lifetime. I'm sure she learned to make this from her mother: Carmen Inez Shirley. This is the dish that puts my feet back under my mama's table. Serve with love over hot buttermilk biscuits along with bacon or sausage for breakfast, brunch, lunch or dinner.” - by M. Dommert
Ingredients
Adjust Servings
Original recipe yields 2 cups
Directions
- Heat bacon drippings in a skillet over medium-high heat. Stir the flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour the water into the flour mixture while whisking. Whisk in the tomato paste. Cook the mixture until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper.
Nutrition
Amount Per Serving (8 total)
- Calories
- 86 cal
- 4%
- Fat
- 7.5 g
- 12%
- Carbs
- 4.2 g
- 1%
Based on a 2,000 calorie diet
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Reviews (27)
Rate This Recipe
"As I read the reviews of this simple recipe, my eyes filled with tears. My mother (Alabama born and bred) also made this and I've served it to my family for many years. Reading your memories made me..." See more miss her so much. I also use tomato sauce instead of paste and a can of petite diced tomatoes at the end. "
GIGI70056
"also Louisiana grown... we too loved mama's tomato gravy... only difference was mama also added a can of tomatoes close to the end... as it was starting to thicken.... hummmm now i am so hungry for th..." See moreis... also... for supper she would make this and throw in shrimp... a quick fake etoofay.... lol... good...thanks for the memories... gonna go make some now,,"
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