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.
- 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.
Nutritional values are approximate.