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“Adapted from Southern Living. Wonderful over grits, polenta, pinto beans, or black-eyed peas.”
READY IN:
45mins
YIELD:
6 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Make a roux: in a large skillet over medium heat, whisk the oil and flour together.
  2. Cook and whisk constantly until the roux is caramel colored (about 20 minutes so pull up a chair).
  3. Add in onion and cook for 5 minutes, stir frequently.
  4. Add in 2 cups hot water and remaining ingredients; stir to combine.
  5. Bring to a boil; lower heat and simmer for 5 minutes.
  6. Serve over grits, scrambled eggs, polenta, chicken, pork, or black-eyed peas.

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