Cajun gravy is a bold sauce made with flour, stock, and the signature kick of Cajun seasoning. Perfect for smothering over fried chicken, mashed potatoes, or biscuits, this Southern staple brings the heat and flavor.
Cajun Gravy
This is not a Popeyes Cajun Gravy copycat recipe. Their cajun sauce includes chicken gizzards and ingredients not utilized in this recipe. This easy gravy recipe is meat-free.
This spicy gravy, made with cajun seasoning, is fantastic over garlic mashed potatoes, turkey recipes, and chicken recipes.
Recipe Tips
- Watch The Sodium- Do not add salt without testing the final results first. Most brands of cajun seasoning have a very high sodium content.
- Adjust the Thickness- Adjust the thickness of your gravy by adding more broth or water, a tablespoon at a time, if it’s too thick or cooking it longer if it’s too thin.
- Prepare In Advance- This sauce can be made up to 3 days in advance of serving. Just re-heat in a saucepan until warm.
Make sure to check out my other popular gravy recipes: Chicken Gravy, Prime Rib Gravy, Turkey Gravy, and Ham Gravy.
Cajun Gravy
Cajun gravy is a bold sauce made with flour, stock, and the signature kick of Cajun seasoning. Perfect for smothering over fried chicken, mashed potatoes, or biscuits, this Southern staple brings the heat and flavor.
Servings: 6 servings
Calories: 100kcal
Cost: $5
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Ingredients
- ¼ cup unsalted butter (*Note 1)
- ¼ cup all-purpose flour
- 2 cups unsalted chicken broth or stock (*Note 2)
- 1-2 tsp Cajun seasoning (*Note 3)
- ½ tsp hot sauce (*Note 4)
Instructions
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Pre-heat a medium sized saucepan over medium heat and add the butter (or drippings, if using). Once melted, vigorously whisk in the flour and cook for 3-4 minutes until no lumps remain.
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Slowly add the stock to the roux while vigorously whisking. Add the stock slowly as this is where the lumps can happen! Keep whisking until there are no lumps.
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Add the cajun seasoning and bring to a gentle simmer, whisking constantly. Cook until your desired consistency in achieved, keeping in mind the gravy will thicken as it cool.
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If the gravy is too thick, add up to 1/2 cup more stock. If the gravy is too thin, keep simmering to thicken.
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Remove the pan from the heat and whisk in the hot sauce. Taste and add salt, if needed. Transfer to a gravy boat and serve.
Notes
Note 2 – You can always replace the butter with equal parts drippings, from chicken, beef or turkey.
Note 3 – You can use Creole seasoning in a pinch.
Note 4 – I used Tapatio during recipe testing.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also place cooled leftover gravy in a Ziploc bag and freeze for up to three months.
Nutrition
Calories: 100kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 34mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 401IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 0.5mg
