This Cajun Gravy is an easy homemade version of Popeyes' inspired gravy recipe. It's creamy, smoky, spicy, and savory, making it perfect to serve with shrimp, grits, or mashed potatoes.
And this all happened one fine evening after we had a takeout lunch from Popeyes, and their Cajun gravy was the surprise factor. I wanted to create a similar one to serve my family, and it hasn't stopped since then.
They loved it, and I continue to make it in different variations(find more at Cajun recipes for Thanksgiving) with various seasonings each time. And each variation always turned out so good. And this one is the BEST.
However, you add your favorites. We'll discuss all the variations, tips, and tricks later on the page.
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Why You'll Love This Recipe
⭐️It's super easy to make in just under 10 minutes with minimal ingredients.
⭐️It tastes fabulous with those authentic Cajun flavors.
⭐️It tastes delicious with a creamy texture and smoky flavors.
Ingredients
- Butter: This provides the rich base for the roux. You can substitute it with olive oil or avocado oil to make this a vegan recipe.
- All-purpose flour provides body to the sauce and serves as the thickening agent(and no heavy cream is needed).
- Garlic: Freshly minced or jarred garlic is the best.
- Cajun seasoning: Choose a brand you like and read the label. There are numerous varieties in the store, and Cajun seasoning can vary significantly in terms of heat. Check and add it according to your preference.
- Black pepper: I believe freshly cracked black pepper gives the best flavor, and it works beautifully in this recipe as well.
- Chicken broth: I use low-sodium chicken broth. Feel free to substitute with vegetable broth or beef broth.
- Worcestershire sauce: A teaspoon is enough for this sauce. It lends a rich, golden-brown color to the gravy.
- Hot sauce: This complements the spiciness of the Cajun seasoning. I used Cajun hot sauce, but you can use any hot sauce of your choice.
- Cornstarch: To achieve a silky gravy, cornstarch is the best option. You can also use tapioca flour.
How To Make Cajun Gravy
- Step 1. Melt the butter, add the flour, and cook until it turns medium brown.
- Step 2. Add minced garlic and stir until fragrant.
- Step 3. Add Cajun seasoning, ground black pepper, and salt; cook for a brief moment.
- Step 4. Slowly whisk in the broth, Worcestershire sauce, and hot sauce, and simmer for 15 minutes. Once it starts thickening, add the cornstarch slurry and simmer again until it reaches the desired thickness or consistency. Then, serve it with chicken or mashed potatoes.
♨️How To Adjust The Heat Level
- I would personally classify this Cajun gravy as medium heat, and the combination of Cajun seasoning, ground black pepper, and hot sauce all contribute to that heat.
- For a mild version, use less Cajun seasoning and hot sauce.
- For extra heat, add a little more hot sauce, freshly cracked black pepper, or crushed red pepper flakes.
The Leftovers
- You can store this gravy in the refrigerator for up to three days, or in the freezer for up to two months.
- The Caju gravy thickens as it cools, so stir in a little chicken broth until it loosens its texture and mix well. Then warm it gently.
Pro Tips For Best Results
- Stirring is the Key: Stir continuously as the all-purpose flour and cornstarch make the sauce thicken quickly.
FAQ
Yes to both. You can use store-bought seasoning or make your own by combining paprika, garlic powder, thyme, onion powder, and other ingredients.
For that authentic touch, chicken gizzards and chopped celery. These add depth and help reach the classic Popeyes flavor.
Yes, absolutely. Use oil instead of butter and swap the chicken broth for vegetable broth.
A typical Cajun gravy is made with a roux, broth, seasonings, and often onions or aromatics. It's all about those bold Cajun spices.
It's a Southern-style gravy seasoned with Cajun flavors. It's a little thicker than a classic traditional gravy, with a hint of heat and smoky notes.
Fried chicken, mashed potatoes, biscuits, turkey, or even rice. Honestly, you can pour it over almost anything and enjoy it.
📖 Recipe
Cajun Gravy
Ingredients
- 3 tablespoons unsalted butter or bacon drippings
- 3 tablespoons all-purpose flour
- 1 teaspoon minced garlic
- 2 teaspoons Cajun Seasoning use your favorite blend
- ½ teaspoon ground black pepper
- ¼ teaspoon salt adjust to taste
- 2 cups chicken broth low sodium(or vegetable / beef broth)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon cornstarch to thicken
- 2 teaspoons cold water
Instructions
- In a saucepan, melt butter over medium heat.
- Add the flour and stir continuously for about 2 minutes, or until it turns a medium brown color (similar to a peanut butter shade).
- Add minced garlic and cook for an additional 30 seconds, until fragrant.
- Add Cajun seasoning, ground black pepper, and salt. Stir for 30 seconds without browning.
- Slowly whisk in the chicken broth, Worcestershire sauce, and hot sauce.
- Bring to a gentle boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally(if you prefer the traditional turkey gravy's consistency stop here and enjoy)
- Mix cornstarch with two tablespoons of cold water(this is a cornstarch slurry).
- Stir in this slurry and simmer and stir occasionally for another 2 minutes or until it turns to a thick consistency.
- And enjoy grilled meat or mashed potatoes.
Notes
- You can easily swap ingredients-use oil instead of butter, vegetable or beef broth instead of chicken, and even tapioca flour in place of cornstarch.
- Adjust the heat to suit your crowd: go light on Cajun seasoning and hot sauce for a mild dish, or add extra hot sauce, black pepper, or red pepper flakes for a more intense kick.
- This gravy keeps well; store it in the fridge for up to 3 days or freeze it for approximately 2 months. It thickens as it chills, so whisk in a splash of broth when reheating.
- Keep stirring while it cooks; the flour and cornstarch can thicken quickly, and steady stirring helps keep everything silky-smooth.
- For an authentic Popeyes-style flavor, add chopped celery and chicken gizzards to deepen the taste.
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