Cajun Gravy

Cajun gravy that’s creamy, smoky, and spicy. Easy to make, simple to customize, and perfect for quick reheating or storing for later use.

Course Dips and sauces

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Calories 111kcal

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.

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.