Cajun Crock Pot Cabbage, Sausage & Potatoes

Cabbage, smoked sausage, potatoes and Cajun seasoning in a slow cooker recipe based on the viral TikTok recipe for Swamp Potatoes.

JUMP TO RECIPE

Ever since I first made the Swamp Potatoes, I have been obsessed with the recipe! I've probably made it a dozen times in the past month and we've eaten every last bit!

Seriously, I can't get over the perfection of it! It's ridiculously easy, perfectly seasoned and one of the best home-cooked recipes I've ever tried with fresh green beans.

So, I got to thinking... what if we made it with cabbage instead of green beans?? And, y'all, I'm so glad I did because the cabbage version is every bit as good!

I'd never made cabbage in a crock pot. I always cook mine down the same way I cook my Collard Greens: in a big skillet with bacon grease, letting the water cook out into a pot likker.

When Southerners cook cabbage like that, we call it Fried Cabbage (or at least we do in my neck of the South) even though it's not fried in a traditional sense, it's really just sauteed. 

ANYway, I was a little leery about trying the Swamp Potatoes with cabbage. And I should not have been, because this mess is delicious!

As I sit here writing this, I popped online to see if anyone else had tried something similar and found a fair amount of crock pot recipes for cabbage, sausage and potatoes.

What surprised me was that almost every recipe included adding 2 cups of chicken broth. Actually, almost all of the recipes were identical 🙄

Lord, y'all, mine would have been cabbage soup if I'd added 2 extra cups of liquid! Trust me, a whole head of cabbage is going to render plenty of liquid. Especially in a slow cooker!

8 FAQ ON CAJUN CROCK POT CABBAGE SAUSAGE & POTATOES

1. What size cabbage should I use?  The batch photographed here was made with a medium-sized 2-lb cabbage. If you'd like more, just buy a bigger cabbage - it will cook the same! I think I'll use a bigger cabbage next time because it cooks down so much and I likes me some cabbage.

2. Should I add liquid?  Nope! The fresh cabbage will create plenty of rendered juices for the potatoes to cook in. Adding any liquid would make this watery and soup-like.

3. Which Cajun seasoning is the best?  I use Tony Chachere's Creole Seasoning and LOVE it.

4. Can I use kielbasa or another type of sausage?  Heck yes! I almost ONLY use Hillshire Farms regular smoked sausage (not all-beef, I don't care for the firmer texture) but any smoked sausage, kielbasa or andouille will work.

5. What kind of potatoes are best in this?  Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!

6. Why do you use butter AND olive oil (or bacon grease)?  The recipe for Swamp Potatoes uses one stick of butter and this recipe uses about half and half butter and oil/grease (a smidge less actually). I've always cooked cabbage with bacon grease or vegetable oil and I love the end result so I decided to replace half the butter with 3 tablespoons olive oil or bacon grease. 

7. Why not use all bacon grease or oil instead of butter?  Because of the potatoes! Potatoes just neeeeeed a little butter!

8. Can I use all butter instead of adding olive oil or bacon grease?  You sure can! 

MORE CAJUN RECIPES TO TRY!

CHICKEN LAZONE - An easy Cajun pasta recipe made with seasoned chicken pan-fried until golden in butter finished with a creamy, flavor-packed pan sauce. 

CAJUN PASTALAYA - A flavor-packed Cajun pasta recipe made with sausage and chicken – like jambalaya but made with noodles instead of rice. 

BETTER-THAN-BOJANGLES DIRTY RICE - A copycat recipe for Bojangles iconic Cajun dirty rice, made with sausage and a favorite throughout Southern states, especially the Carolinas! 

CAJUN BEANS & RICE - A recipe much like Red Beans & Rice but made with a 15 Bean blend and andouille sausage. Make it on the stove or the crock pot! 

SHRIMP DELICATE - An easy cajun recipe from Louisiana with shrimp cooked in a silky, flavor-packed sauce or gravy (much like an easy étouffée) served over rice. 

CAJUN CRAB DIP - Kick your party up a notch with this simple Cajun seafood dip recipe made with crab meat - serve hot or cold! 

Recipe for Cajun Crock Pot Cabbage, Sausage & Potatoes

swamp, potatoes, taters, tiktok, cabbage, smothered, cajun, slow cooker, crock pot, smoked sausage, kielbasa, andouille, creole, butter, viral, how to, best, recipe, southern

dinner, supper, side dish

American, Cajun

Yield: 10 Servings

Author: Mandy Rivers | South Your Mouth

Cajun Crock Pot Cabbage, Sausage & Potatoes

Cabbage, smoked sausage and potatoes cook together in a slow cooker with Cajun seasoning for an easy meal or side dish - Based on the viral TikTok recipe for Swamp Potatoes!

Prep time: 15 MinCook time: 4 HourTotal time: 4 H & 15 M

Ingredients

• 1 medium cabbage
• 1.5 lbs small potatoes
• 1 large onion, diced
• 1 lb smoked sausage
• 1/4 cup butter
• 3 tablespoons olive oil or bacon grease
• 1 tablespoon Cajun/Creole seasoning
• 1/2 teaspoon pepper
• 1/4 teaspoon dried thyme

Instructions

1. Cut potatoes in half then add to a large crock pot. Sprinkle half of Cajun/Creole seasoning, pepper and thyme evenly over potatoes then top with butter (I cut the butter into cubes but it really doesn't matter because it will melt quickly). 1.5 lbs small potatoes, 1.5 tsp seasoning, 1/2 tsp pepper, 1/4 tsp thyme, 1/4 c. butter
2. Core and cut cabbage into thick slices about an inch thick. Add cabbage and onions to crock pot then sprinkle with remaining Cajun/Creole seasoning. 1 cabbage, 1 onion, 1.5 tsp seasoning
3. Drizzle olive oil or bacon grease over cabbage. 3 Tbsp either
4. Slice sausage then add to crock pot. Cover then cook on High for 4 hours or Low for 6 hours, stirring gently once each hour. 1 lb sausage
5. Serve immediately or set crock pot to Warm until ready to serve.

Notes

• Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!
• 1.5 lbs of halved small potatoes yields 4 heaping cups.
• I use Tony Chachere's Creole Seasoning in this recipe and 1 tablespoon is the perfect amount. Use whichever Cajun or Creole seasoning you like best. Start with 2 teaspoons then add more as needed (salt content varies greatly so start small).
• Any questions you may have are likely answered in the FAQ section above the recipe card.

https://www.southyourmouth.com/2025/07/cajun-crock-pot-cabbage-sausage-potatoes.html

Images and text © South Your Mouth LLC 2025

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

Crock Pot Swamp Potatoes

Smothered green beans, potatoes and smoked sausage cooked in a slow cooker with butter, onions and Cajun seasoning - the viral TikTok recipe that's insanely delicious!

JUMP TO RECIPE

As soon as I saw this recipe on TikTok, I knew I had to try it! Obviously, it looked delicious but I was tickled with the name too because, well, when it's all done, it does sort of look like a swamp!

I'm a sucker for clever recipe names and I LOVE slow cooked, smothered green beans so this moved to the top of my to-do list quick like!

I also loved that most recipes I saw used Cajun and Creole seasonings, which, again, brought to mind images of boggy, bayou swamps. Hella clever, right?!

I've seen this made with every seasoning under the sun. Some super heavy with garlic, some with Lipton onion soup mix, and I saw one lady carrying so many spice jars in her arms she dropped some.

Part of what drew me to this recipe was the Cajun/Creole connection and I know those flavors go great with sausage so that's what I made mine with and it was EVERYTHING I hoped it would be!

Use whichever seasonings you like best but if you're looking for a starting point, Tony Chachere's Creole Seasoning is a great jumping-off point.

INGREDIENTS FOR SWAMP POTATOES

GREEN BEANS - You can use fresh or canned green beans but I definitely like fresh best in this! While canned beans will certainly work, they are pretty wrecked by the time the recipe is done. Fresh beans will hold up longer and well, they taste better too!

SMALL POTATOES - Use "baby", "mini" or "tiny" potatoes (red or gold) and cut each one in half. You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick.

SMOKED SAUSAGE - I almost ONLY use Hillshire Farms regular smoked sausage (not all-beef) but any smoked sausage, kielbasa or andouille will work. Seriously something's gotta be like Buy 1 Get 2 Free for me to go with another type and brand.

ONION -Use one large or two small sweet, white or yellow onions. You want about 2 cups diced onion.

BUTTER - All recipes I've seen call for 1/2 cup (1 stick) of butter and all that butter is GLORIOUS but after making this a few times, you could totally reduce that if you need to. I wouldn't go less than 1/4 cup (1/2 stick), though.

SEASONING - I've seen folks throw everything but the kitchen sink at this recipe but my favorite way to season this is with just pepper and Tony Chachere's Creole Seasoning. Make it with what you like best! 

6 FAQ ON SWAMP POTATOES

1. Is this the same thing as Swamp Beans and Smothered Green Beans?  For the most part, yes. I've seen this recipe referred to by both names (though I'm sure there are other recipes for Smothered Green Beans).

2. Can I use canned green beans?  Technically, yes, but fresh beans make this recipe. See notes in the recipe card for adjustments needed if using canned beans.

3. Should I add liquid?  No ma'am! If you're making this with fresh green beans (please do!), the beans will create plenty of rendered juices for the potatoes to cook in. We want the end result to be thick and stew-like (like a swamp!), not watery. 

4. Can I use frozen potatoes?  I don't think so. I think the potatoes would disintegrate when cooked this long and after so much stirring.

5. Doesn't the recipe have Lipton Onion Soup mix in it?  I don't use it in my recipe but it would probably be tasty. If you decide to use it, omit the cajun/creole seasoning (to prevent it from being too salty) and consider adding other spices like thyme, garlic and smoked paprika.

6. What kind of potatoes are best in this?  Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!

MORE CAJUN RECIPES TO TRY!

CHICKEN LAZONE - An easy Cajun pasta recipe made with seasoned chicken pan-fried until golden in butter finished with a creamy, flavor-packed pan sauce. 

CAJUN PASTALAYA - A flavor-packed Cajun pasta recipe made with sausage and chicken – like jambalaya but made with noodles instead of rice. 

BETTER-THAN-BOJANGLES DIRTY RICE - A copycat recipe for Bojangles iconic Cajun dirty rice, made with sausage and a favorite throughout Southern states, especially the Carolinas! 

CAJUN BEANS & RICE - A recipe much like Red Beans & Rice but made with a 15 Bean blend and andouille sausage. Make it on the stove or the crock pot! 

SHRIMP DELICATE - An easy cajun recipe from Louisiana with shrimp cooked in a silky, flavor-packed sauce or gravy (much like an easy étouffée) served over rice. 

CAJUN CRAB DIP - Kick your party up a notch with this simple Cajun seafood dip recipe made with crab meat - serve hot or cold! 

Recipe for Crock Pot Swamp Potatoes

Crock Pot Swamp Potatoes

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 4 HourTotal time: 4 H & 15 M

Smothered green beans, potatoes and smoked sausage cooked in a slow cooker with butter, onions and Cajun seasoning - the viral TikTok recipe that's insanely delicious!

Ingredients

• 1.5-2 lbs fresh green beans
• 1.5 lbs small potatoes
• 1 large onion, diced
• 1 lb smoked sausage
• 1/2 cup (1 stick) butter
• 1 tablespoon Cajun/Creole seasoning
• 1/2 teaspoon pepper

Instructions

1. Cut potatoes in half then add to a large crock pot. Sprinkle pepper and half of seasoning evenly over potatoes then top with stick of butter. 1.5 lbs small potatoes, 1/2 tsp pepper, 1.5 tsp creole seasoning, 1/2 c. butter
2. Cut green beans into 2-3" pieces (I just cut the longer beans in half and leave the short ones whole). Add green beans and onion to crock pot then sprinkle with remaining seasoning. 1.5-2 lbs beans, 1 diced onion, 1.5 tsp creole seasoning.
3. Slice sausage then add to crock pot. Cover then cook on High for 4 hours or Low for 6 hours, stirring gently once each hour. 1 lb sausage
4. Taste for seasoning then add more if needed. Serve immediately or set crock pot to Warm until ready to serve.

Notes

• Canned green beans can be used (4-5 cans). Drain liquid from half of beans. Fresh beans will produce enough liquid to cook the potatoes but you'll need to use some of the can juices to ensure the pot is "swampy" enough to cook the potatoes if using canned green beans.
• Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!
• 1.5 lbs of cut green beans yields about 6 cups, 2 lbs yields about 8 cups.
• 1.5 lbs of halved small potatoes yields 4 heaping cups.
• I use Tony Chachere's Creole Seasoning in this recipe and 1 tablespoon is the perfect amount. Use whichever Cajun or Creole seasoning you like best. Start with 2 teaspoons then add more as needed (salt content varies greatly so start small).

https://www.southyourmouth.com/2025/07/crock-pot-swamp-potatoes.html

Images and text © South Your Mouth LLC 2025

swamp, potatoes, taters, tiktok, beans, smothered, green beans, cajun, slow cooker, crock pot, lipton, onion soup, smoked sausage, kielbasa, andouille, creole, butter, viral, video, how to, best, recipe

dinner, supper, side dish

American, Cajun

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

Creamy Primavera Pasta Salad

Crisp vegetables, seasoned pasta and a creamy dressing come together in a flavor-packed salad made easy with ranch and Italian dressing mixes.

JUMP TO RECIPE

Remember that Pampered Chef veggie pizza appetizer recipe? It had a cooked and cooled crescent roll crust with a slathering of ranch-seasoned cream cheese then it was topped with fresh chopped vegetables? I always loved that. 

Well, it's exactly what came to mind when I had a pasta salad side from a local restaurant recently. The place was relatively dark and I didn't exactly study the salad before I put a forkful in my mouth. I was expecting the usual veggies and a vinaigrette so I was surprised to find a creamy dressing and bits of fresh broccoli and carrots. 

I liked it. A lot. So much so that I was still thinking about it the next day.

I mean, who ever got excited about raw broccoli? There was just something about the crisp, fresh, tiny bits of it that paired so perfectly with the soft pasta and creamy dressing. 

I don't remember which other veggies were in the salad I tasted but since something about it reminded me of that Pampered Chef classic, I decided to add carrots and red peppers to mine. Since I already had green broccoli, I decided to use red onion instead of the traditional scallions.

I was really conflicted about which way I wanted the dressing to lean. I definitely wanted some Ranch action but I was kinda leaning toward a creamy Italian too because these veggies combined with pasta just scream pasta primavera to me!

So I decided to employ the trick step that makes my recipe for The BEST Creamy Macaroni Salad so flavorful. I seasoned the cooked and rinsed pasta first before adding anything else so it could soak up a ton of flavor on its own. 

I used a dry packet of Italian dressing mix to season the pasta then used a packet of ranch to make the dressing for the salad.

The combination of Italian and Ranch was perfect for this! I got that Pampered Chef recipe vibe I wanted and the primavera taste all in one. It was a gamble to combine the two but I'm so glad I did because this stuff is so good!

That's the thing folks may not realize about food bloggers... well, the real food bloggers (not the AI garbage mongers with fake photos, computer-generated word vomit and random recipes lifted out of God knows where). Sometimes we test new recipe ideas and they're not great.

I make stuff sometimes that I never share with y'all. I'll have an idea for a recipe, go buy all the ingredients, hash out a recipe, cook it and... it's just not worth sharing. Even if it looks amazing, if I'd never cook it again or serve it to someone else, I don't publish it.

So, when I do love it and I completely created it out of my own head, I get super excited! I mean, it's not art or music or anything, but I did create it and it feels so great when I get a little confirmation that, hey, I am good at this!

A FEW RECIPE NOTES

• You can make this ahead of time (up to 2 days) but DO NOT stir in the veggies until the day you're ready to serve so the veggies stay crisp.
• When preparing ahead of time, the pasta may soak up the creamy dressing and look a bit dry. If this happens, simply stir in more mayo or a combination of mayo and prepared ranch dressing (creamy Italian dressing will work as well) before adding the veggies.
• This recipe is BEST when the veggies are diced/chopped pretty small (see photo below). These are sturdy vegetables so you don't want big chunks to dominate an otherwise perfect mouthful of pasta salad.

• Use whichever vegetables you enjoy best. I generally try to choose vegetables that can be cooked and can be found in Italian cuisine (like you might find in a traditional hot pasta primavera entree). 
• Use a box grater for the carrots or dice very fine.
• I prefer the Zesty Italian dressing mix from Good Seasons over the regular Italian because it has less sugar. The regular mix is decidedly sweet which isn't great for creamy dressings. 
• Any ranch dressing mix will work (buttermilk, restaurant-style, etc.). Just make sure you get the dressing mix and not the dip.

TWO OTHER PASTA SALADS I LOVE SO, SO MUCH!

I can't tell you which one of the three I like best because they're each very different! This recipe you're reading now and the two below are, hands-down, my absolute favorites and everyone ALWAYS asks for the recipe!

The BEST Creamy Macaroni Salad - A surprisingly flavorful recipe for creamy macaroni salad with a ton of flavor and one step that makes all the difference! 

Overnight Pasta Salad - Absolutely amazing pasta salad made by mixing cooked pasta with prepared Italian dressing AND dry Italian dressing seasoning mix to marinate overnight. 

Recipe for Creamy Primavera Pasta Salad

Creamy Primavera Pasta Salad

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Crisp vegetables, seasoned pasta and a creamy dressing come together in a flavor-packed salad made easy with ranch and Italian dressing mixes.

Ingredients

• 1 lb penne pasta
• 1 red pepper
• 1/2 red onion
• 1.5 cups chopped broccoli
• 1 cup grated carrot
• 1 packet dry Italian dressing mix
• 1 packet dry ranch dressing mix
• 1 cup mayonnaise

Instructions

1. Cook pasta in salted water per manufacturer's instructions then drain. Rinse in cold water then drain again.
2. Add pasta to a large mixing bowl then stir in dry Italian dressing mix. Set aside.
3. Meanwhile, dice red pepper and onion, chop broccoli and grate carrot. Aim for a very small dice/chop on all veggies.
4. Combine mayo and dry ranch dressing in a separate bowl, stir well, then fold into pasta until well combined.
5. Stir in veggies then refrigerate until ready to serve.

Notes

• You can make this ahead of time (up to 2 days) but DO NOT stir in the veggies until the day you're ready to serve so the veggies stay crisp.
• When preparing ahead of time, the pasta may soak up the creamy dressing and look a bit dry. If this happens, simply stir in more mayo or a combination of mayo and prepared ranch dressing (creamy Italian dressing will work as well) before adding the veggies.
• Use a box grater for the carrots or dice very fine.
• I prefer the Zesty Italian dressing mix from Good Seasons over the regular Italian because it has less sugar. The regular mix is decidedly sweet which isn't great for creamy dressings. 
• See more tips and suggestions in the article above the recipe card!

https://www.southyourmouth.com/2025/05/creamy-primavera-pasta-salad.html

Images and text © South Your Mouth LLC 2025

pasta, salad, primavera, creamy, italian, ranch, dressing, broccoli, pampered chef, veggie pizza, best, easy, side side, potluck

side dish, salad

American

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

Stewed Tomato Gravy

A Southern-style recipe for stewed tomatoes, simmered with onion and bacon drippings until thickened, then served over white rice.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. 3 TYPES OF TOMATO GRAVY
3. HOW TO SERVE STEWED TOMATO GRAVY
4. A FEW RECIPE NOTES WORTH READING
5. MORE RICE & TOMATO RECIPES TO TRY

There were two meals we ate when I was growing up that we always had stewed tomatoes and rice with. One was Salmon Patties and the other was pan-fried smoked sausage. And I loved them both!

It makes sense that tomato gravy would go with salmon patties. When not served alongside tomato gravy, folks often eat salmon patties with ketchup. So there must be something about salmon patties that just goes with the acidic, slightly sweet characteristics of tomatoes.

When we'd serve stewed tomatoes with smoked sausage, I'm sure it was to take advantage of the seasoned oil left in the pan from cooking the sausage. In this case, you wouldn't need bacon grease listed in the recipe below, you'd just start the gravy in the pan after the sausage was done.

3 TYPES OF TOMATO GRAVY

Depending on which part of the South you're from, you'll likely make yours a little different. There are three types of Southern tomato gravy that I'm aware of (and there may be more!).

STEWED TOMATO GRAVY: This one - the only kind I ever knew and the one pictured - is the simplest. Tomatoes are cooked down with onions until they're are super soft and the juices reduce and thicken. It is usually served over rice. 

CREAMY TOMATO GRAVY: This version involves using a little flour to make a roux so that the gravy finishes off creamier. This creamier tomato gravy is typically served over biscuits.

BREADED TOMATO GRAVY: Sometimes called scalloped tomato gravy, this version is much like the simple stewed tomato recipe but bread or bread crumbs are added. Leftover biscuits, toast, cornbread or sliced bread is cut into chunks then added to the stewed tomatoes. Bread crumbs are also used. This version can also be poured into a baking dish and finished like a casserole.

SUGAR & SPICE?

I'm of the opinion that less is more when it comes to tomato gravy. Most old-fashioned Southern recipes are very rustic and basic and lean more on cured/salted meat drippings for flavor. 

I don't put garlic or herbs in mine because it starts to lean Italian and this isn't supposed to taste like spaghetti sauce. At all. For this same reason, I don't add bell peppers to mine.

Some recipes are noticeably sweet. How much sugar you put in yours is entirely up to you. Just don't omit it. You'll need at least 1/2 teaspoon to balance the acidity of the tomatoes. I've seen some recipes with as much as 3-4 tablespoons for the same amount of tomatoes. I'd start with 1/2 teaspoon then add more - little by little - until you're happy. 

HOW TO SERVE STEWED TOMATO GRAVY

We always and only serve tomato gravy over plain white rice but t can also be spooned over biscuits, grits, toast, cornbread and potatoes (boiled or fried).

Once plated, I like to stir the tomatoes completely into the rice and if there's a hunk of cornbread nearby, it usually gets crumbled and mixed in too. If we're having some sort of Southern peas (black-eyed, crowder, etc.), I love to stir a few into the pile too.

When we're done with supper, I stir any leftover rice and stewed tomatoes together (keeping it about equal parts) then serve it as sort of a tomato pilau side dish later in the week. Any leftover fried smoked sausage can get diced up and stirred into the mixture too!

A FEW RECIPE NOTES

• The amount of sugar you use is up to you. You'll need to use at least 1/2 teaspoon to cut the acidity but some folks use PLENTY more.
• Feel free to add bell pepper in with the onion in Step 1. I didn't grow up eating it with bell pepper but you can certainly add some if you'd like!
• Use olive oil in place of bacon grease if needed.
• For the creamier version add 2 tablespoons flour to the onions after they've cooked in Step 1 then stir and cook two minutes before moving to Step 2. Add 1/2 cup water with the tomatoes then stir until flour is incorporated into liquid.
• The gravy shown in the photos here is a little thicker than usual. I left it to rest a little too long before I was ready to take pictures. I probably should have added a little water and cooked it more but I didn't realize how thick it had gotten until I spooned it over the rice. 

MORE RICE & TOMATO RECIPES TO TRY!

CHARLESTON RED RICE - A Lowcountry recipe popular from Charleston to Savannah, made from rice cooked with bacon and a tomato broth seasoned with peppers and onions. 

MEXICAN RESTAURANT-STYLE RICE - A simple recipe with just a few ingredients just like the rice at our favorite Mexican restaurant.

MEDITERRANEAN CHICKPEA RICE - A hearty rice recipe with chickpeas (garbanzo beans) flavored with bacon, tomatoes, onion and garlic. 

Recipe for How to Cook Stewed Tomato Gravy

Stewed Tomato Gravy

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

A Southern-style recipe for stewed tomatoes, simmered with onion and bacon drippings until thickened, then served over white rice.

Ingredients

• 1/2 onion, finely diced
• 2 tablespoons bacon grease
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 28-oz can diced tomatoes
• 1/2 teaspoon sugar (see notes)
• 2 tablespoons butter

Instructions

1. Sauté onion in bacon grease over medium heat 5 minutes or until soft.
2. Add tomatoes (with juice), salt and pepper. Cover and simmer tomatoes over medium heat 20 minutes.
3. Using a fork, pastry cutter or whatever else gets the job done, chop/mash tomatoes into small, pea-sized pieces.
4. Add sugar then continue cooking, uncovered, 5 minutes.
5. Stir in butter until melted then serve over white rice.

Notes

• Making this batch, half the onion I used yielded 2/3 cup diced onions.
• The amount of sugar you use is up to you. You'll need to use at least 1/2 teaspoon to cut the acidity but some folks use PLENTY more.
• Feel free to add bell pepper in with the onion in Step 1. I didn't grow up eating it with bell pepper but you can certainly add some if you'd like!
• Use olive oil in place of bacon grease if needed.
• For the creamier version (see notes above recipe card) add 2 tablespoons flour to the onions after they've cooked in Step 1 then stir and cook 2 minutes before moving to Step 2. Add 1/2 cup water with the tomatoes then stir until flour is incorporated into liquid.

https://www.southyourmouth.com/2024/12/stewed-tomato-gravy.html

Images and text © South Your Mouth LLC 2024

southern, stewed, tomato, tomatoes, gravy, bacon, old-fashioned, rice, traditional, how to, best

side dish, gravy

american, southern

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER