Cajun Gravy
This cajun style gravy is the perfect addition for mashed potatoes, a Thanksgiving turkey, or stuffing. The possibilities are endless... Once you try this, you'll never go back to anything else!
Equipment
- 1 Dutch Oven
- Stovetop
Ingredients
- ½ C Vegetable Oil
- ½ C Flour Approximate - Supposed to be 50:50 Ratio, but always end up adding more (~50% more) for a total of ¾ Cup.
- ½ C Onion Chopped Small
- ½ C Celery Chopped Small
- ½ C Green Bell Pepper Chopped Small
- 2-3 Large Cloves Garlic
- ½ Tsp Cayenne Pepper
- ½ Tsp White Pepper
- ½ Tsp Black Pepper
- 1-2 Tsp Dried Sage We add ⅓-½ C fresh sage in addition
- 1 Tsp Dried Thyme
- ½-1 Tsp Salt To Taste - Add near the end and adjust as needed
- 2-4 C Chicken Broth Some broth can be replaced with milk, but it should be mostly broth
Instructions
- Heat the oil in a cast iron dutch oven. Whisk in the flour on medium heat to create a roux. The roux should be thicker than maple syrup, but not too thick.
- Whisking constantly, cook the roux until it's about as dark as milk chocolate, or to taste. Be very careful to not let it scorch.
- Add the onion, celery, and bell pepper to the roux mixture. It will steam and clump up into a paste.
- Cook the vegetable mixture until the veggies are soft and starting to brown a little bit. Allow it to cook pretty far at this point - about 10 minutes.
- Add the spices and cook for an additional minute or two.
- Slowly add about 2 cups of stock, whisking constantly.
- Add more stock until the gravy is thinner than you want, another 1-2 cups of broth.
- Reduce the thin gravy until it gets to the desired thickness.
- Taste and adjust for salt.
Tried this recipe?Let us know how it was!