Breakfast

Biscuits and Tomato Gravy - 2014
​Recipe courtesy of Jennifer Smith Pitts

INGREDIENTS

• 1/2 pound bacon -- Diced into small pieces
• 1 medium onion - Diced
• All-purpose flour
• 2 - 15 oz. cans diced tomatoes, undrained
• salt and pepper -- to taste
• 8 biscuits

​PREPARATION
Cook bacon and onion in a skillet until bacon is brown and onions are translucent. Don't drain grease. When bacon and onions are done, add enough flour to bacon and grease to thicken. It should be really clumpy. Add diced tomatoes and juice and cook until it starts to thicken. Reduce heat to low and simmer until thick. Salt and pepper to taste. Serve over hot biscuits.

Notes from Jennifer: For 1/2 pack of bacon, you can use a big can of tomatoes, then a small can. That should be enough. I usually use a quart of my home canned stewed tomatoes. I like to add a lot of pepper. So good!!

Jennifer is Amanda Pearson's niece... Amanda being Lee Michael Pearson's wife...Jennifer posted about this dish on Facebook, which was a new one on us! Apparently, this dish is truly a taste of Louisiana Cajun Country. Thanks for sharing, Jennifer... it is amazing!