Cajun Gravy

This roux-based cajun gravy recipe 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. It is a thick and silky brown gravy jazzed up with simple ingredients such as hot sauce and Cajun seasonings. This is a good gravy to serve 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.

You can make this a more hearty gravy, like Popeyes cajun gravy, by adding crumbled andouille sausage, or diced green bell pepper, onion, and celery. This is known as the Holy Trinity.

How to make it

This cajun gravy is made with a roux, so you must first melt butter and flour together in a medium saucepan or cast iron skillet set over medium-low heat and whisk together to ensure the roux does not burn. Cook, while stirring, 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 been added.

At this point, your gravy will be thin. Bring the gravy to a simmer for approximately two minutes to allow it to thicken.

Storing & Reheating Leftovers

Leftover gravy can be kept in the refrigerator in an airtight container for up to five days. It is easily reheated in the microwave until warmed through, but you can also reheat it in a saucepan over medium heat. If the gravy thickens too much during storage, it can be thinned out with a little water.

If you wish to make this flavorful gravy in advance, it can also be frozen in a freezer-safe container for up to three months.

This recipe was originally published on April 27, 2022.

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