Some folks use chopped fresh or canned crushed tomatoes or tomato sauce in place of the tomato paste.
Recipe and photo courtesy of Real Cajun Recipes.
I just love this recipe. It's so authentic and "old
school" way of cooking!
One of the reasons that you really need to be careful of how much salt you use, is that the tomato paste or sauce already has salt added, unless you use the "no salt" version. I made that mistake once, and only once! Wow, was it way too salty! My rule of thumb, like many cooks is...taste, taste, taste as you are cooking before adding any more seasonings!
I have also used this recipe as a tomato based sauce for fish, chicken, and yeah, even pork! I added onions, bell peppers, garlic, celery and green onions. Also used a little Cajun seasonings like Tony's. I like to serve it over rice, but it's pretty good over pasta too. But you know me, I love my rice!
Quote from the Real Cajun Recipes website: "This dish is truly a
taste of the country. I mean in the country where folks are already
sitting at the table drinking coffee and eating breakfast by the time
the rooster crows. Mama (Patsy Paul) made countless batches of biscuits
and tomato gravy in her lifetime. I miss her every day. When I’ve had a
rough day and need to feel close to her, I come home and make biscuits
and tomato gravy and I’m reminded of her love for her family and for
cooking. I’m sure she learned to make this from her Mother, Carmen Inez
Shirley. I know it’s just simple biscuits and gravy but for me this is
“the dish” that puts my feet back under my Mama’s table."