1 c. flour
2 sticks butter
1 lb. mild sausage (fried & drained)
1 lb. quality bacon (fried & drained)
3 (16 oz) diced stewed tomatoes
kitchen bouquet (enough to darken gravy)
1/4 c. sugar

Fry & drain bacon and sausage. Add sugar, tomatoes, and 1 cup water (you may cut water back to 3/4 c. and add 1 can rotel tomatoes if you want a little kick to your gravy). Make up your rue and add to this mixture. Add enough kitchen bouquet to give it a rich gravy color then add lawry's seasoned salt & pepper to taste.