This roux-based cajun gravy is the perfect way to spice up mashed potatoes and your other favorite side dishes with the bold flavors of the bayou.
Anyone who likes a little kick in your condiments is going to crave this easy cajun gravy recipe. It is a thick and silky brown gravy jazzed up with simple ingredients such as hot sauce and Cajun seasonings. Serve it slathered over fluffy mashed potatoes or smothered over chicken.
Ingredients and Substitutions
- Butter - Bacon grease can be substituted. Bacon drippings add a deeper, smoky flavor.
- All-purpose flour
- Chicken broth - Meat drippings are the best substitute but chicken stock is equally good. Beef broth can also be substituted, which will add a rich flavor.
- Louisiana hot sauce - Tabasco, Red Rooster, or Crystal hot sauce are all good options.
- Worcestershire sauce
- Cajun seasonings: Smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, celery seed.
Fresh thyme and fresh oregano can be used instead of dried. However, I do not recommend using store-bought cajun seasoning as it is typically too salty. Making your own cajun or creole seasoning is really easy.
How to make it
This cajun gravy is made with a roux, so you first have to melt butter and flour together in a medium saucepan or cast iron skillet and whisk together to ensure the roux does not burn. Cook, while stirring, over medium low heat for approximately four minutes, or until the butter mixture turns golden brown. (You can let the roux turn dark brown if you like a really nutty flavor)
Add the cajun seasonings directly to the roux once it has browned to allow the flavor to really bloom. Then start adding the liquid a couple of splashes at a time. This makes it easier to incorporate the liquid without lumps forming. Continue adding liquid in batches until it has all be added.
At this point, your gravy will be thin. Bring the gravy to a simmer for approximately two minutes to allow it to thicken.
Recipe Tips and Tricks
- If your gravy is too thin, you can simmer it longer. It will thicken as it simmers.
- If your gravy gets too thick, add a small amount of liquid to thin it back out.
- You can make this a more hearty gravy, like Popeyes cajun gravy, by adding crumbled andouille sausage, or diced bell peppers, onions, and celery. This is known as the Holy Trinity.
More Cajun Recipes
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- ¼ cup butter
- ¼ cup flour
- 2 cups chicken broth
- 1 teaspoon Louisiana hot sauce
- ½ teaspoon Worcestershire sauce
- ¾ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 dash celery seed
- Melt butter in a saucepan over medium low heat and sprinkle in flour. Whisk together to form a roux and continue whisking for 4 minutes, or until the roux begins to turn golden brown.
- Add cajun seasonings to the roux, stir to combine, then add the chicken broth, hot sauce, and Worcestershire sauce in small splashes at a time, ensuring the liquid fully incorporates before adding more.
- Once all liquid has been added, bring the gravy to a simmer for approximately 2 minutes, or until it reaches your desired consistency. Then serve immediately.
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