Looking for a kicked-up gravy for turkey, chicken or mashed potatoes or just about anything? Well, you found it.This Cajun gravy may take a while to make, but it’s worth it. You can’t rush good gravy, a good roux takes time. The end result is creamy, flavorful, and has just a bit of kick.
I served up some Cajun mashed potatoes, made a nice ‘gravy bowl’ in the middle of them, and loaded up on the gravy. Absolutely delicious.This makes a good sized batch of Cajun gravy. You can’t have too much gravy, though. There’s absolutely nothing worse than still having mashed potatoes on your plate but no more gravy.
For the roux
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
For the gravy
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 4 cups or 2 14 ounce cans chicken broth
- 3 1/2 cups water
- Make the roux by cooking the oil and 3 tablespoons flour in a large skillet over medium heat. Stir constantly until nice and dark brown but not burnt, 10-15 minutes.
- Whisk in the remaining ingredients and bring to a boil.
- Keep whisking for 10 minutes or until nice and thick.