Many of us are familiar with "Brown Stew", but BABY I think it's safe to say I just might like "Red Stew" more. Honestly this Gravy is something I'd drink straight out the pot. It's that freaking good!
1. Add tomatoes, red bell peppers, white onion, ginger, garlic, and scotch bonnet peppers to a large heated skillet coated with oil. Cover and saute, stirring often until fragrant and onions become translucent. Remove from heat and place mixture in a blender. Blend until sauce is smooth. Set aside.
2. Season jackfruit in a mixing bowl with all purpose seasoning, poultry seasoning, sazon, salt, pepper, garlic powder, and onion powder. Coat well. Add jackfruit to a large deep heated cast iron skillet coated in oil. Use a spoon to break jackfruit into smaller pieces. Saute until golden, stirring frequently. Add in the 1/2 diced small white onion, fresh rosemary, curry powder, annatto, and paprika. Saute stirring frequently for 1-2 minutes until ingredients are combined.
3. Pour in the red sauce and mix well. Add in vegetable broth and better than bouillon vegetable base. Mix again. Top with fresh thyme and cook on medium/low for 20-30 minutes.
