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.
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.