Cajun Gravy

This delicious Cajun Style gravy is made with pure Acadian love from a rich amber-colored roux made with bacon drippings, butter, The “Cajun Holy Trinity” of celery, bell peppers, onions, garlic, seasoned with Slap Ya Mama Cajun Seasoning, Worcester sauce, Crystal hot sauce, and dried herbs.

Good gravy is so hard to come by, let alone fabulous Cajun gravy. Comfort foods such as meatloaf, pot roast, and mashed potatoes need a little love. This is the perfect tie-in for your comfort foods. The flavor is out of this world with a little Cajun kick to brighten up all those comfort foods you’ll be making this fall.

Today, I decided to make my Cajun Meatloaf, of course, I wanted the perfect gravy for my mashed potatoes and meatloaf tonight; so I decided to whip up a batch of Cajun Gravy to pour over my favorite comfort meal.

Let’s talk a little about the definitions of the stages of this gravy

Holy Cajun Trinity: The Cajun Holy Trinity or holy trinity of Cajun cooking are a combination of onions, bell peppers, celery, and garlic, forming the base for much of the cooking of Louisiana. Without garlic, it is considered “the trinity“. The preparation of Cajun or Creole dishes such as étouffée, gumbo, and jambalaya all use this base.

Roux:
Roux /ˈruː/ (also rue) is all-purpose flour and fat cooked together and used as to thicken sauces.

Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats. It is used as a thickener for gravy, other sauces, soups, and stews. It is typically made from equal parts of flour and fat.

In Cajun recipes, roux is made with bacon fat or a combination of bacon fat and of butter. Usually to make dark brown in color, which lends much richness to the flavor.

Below, you will find my favorite recipe for the most Delicious Cajun Gravy…

Cajun Gravy 

• 1 tablespoon of real unsalted butter to sauté
• 1 stalk of celery minced
• 1 small onion minced
• 1/4 of a cup red bell pepper minced
• 2 garlic cloves minced
• 1 tablespoon bacon grease
• 4 tablespoons of unsalted butter
• 5 tablespoons of all-purpose flour
• 1 and 1/2 cups of low sodium beef broth + as needed
• a dash of Worcestershire sauce
• a dash of Crystal hot sauce
• 1  teaspoon of Cajun seasoning or to taste
• 1/2 teaspoon of  dried thyme
• 1/2  teaspoon of dried oregano
• Kosher salt to own taste
• freshly ground pepper to own taste

Directions to make gravy

1. Heat a large cast iron skillet over medium heat, add 1 tablespoon of real unsalted butter to the cast iron skillet, melt butter, add minced celery, minced onion, minced garlic, and minced red bell pepper. Saute vegetables until softened and minced onions are golden in color. Remove from cast iron skillet and reserve.
2. Place cast iron skillet back on burner to heat again on medium-high heat, add 1 tablespoon of bacon grease, 4 tablespoons of real unsalted butter in cast iron skillet to melt, add 5 tablespoons of all-purpose flour a small amount at a time, constantly stirring flour and butter mixture, cooking till becomes a rich amber color, careful not to burn.
3. Once you have achieved the proper color for your Roux,  add celery, onions, and red bell pepper back to cast iron skillet, slowly add low sodium beef broth a small amount at a time, Remember, you can always add a little more broth to thin the gravy, but can never take any of the broth out of the gravy if it’s too thin. Stir, stir, stir some more.
4. Now, add a dash of Worcestershire sauce, a dash of hot sauce, 1 and 1/2  teaspoons of Slap Ya Mama Cajun seasoning, 1/2 teaspoon of dried thyme, 1/2  teaspoon of dried oregano, kosher salt, and fresh ground pepper to own taste, constantly stirring while doing so. Simmer a few moments on very low heat to merge the flavors.

5 from 8 votes

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Cajun Gravy

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

This delicious Cajun Style gravy is made with pure Acadian love from a rich amber-colored roux made with bacon drippings, butter, The "Cajun Holy Trinity" of celery, bell peppers, onions, garlic, seasoned with Slap Ya Mama Cajun Seasoning, Worcester sauce, Crystal hot sauce, and dried herbs.

Course: Condiment

Cuisine: Cajun

Keyword: Cajun, Gravy

Servings: 6 People

Author: hmccallum

Ingredients

• 1 tablespoon of real unsalted butter to sauté
• 1 stalk of celery minced
• 1 small onion minced
• 1/4 of a cup red bell pepper minced
• 2 garlic cloves minced
• 1 tablespoon bacon grease
• 4 tablespoons of unsalted butter
• 5 tablespoons of all-purpose flour
• 1 and 1/2 cups of low sodium beef broth + as needed
• a dash of Worcestershire sauce
• a dash of Crystal hot sauce
• 1 teaspoon of Slap Ya Mama Cajun seasoning or to taste
• 1/2 teaspoon of dried thyme
• 1/2 teaspoon of dried oregano
• Kosher salt to own taste
• freshly ground pepper to own taste

Instructions

1. Heat a large cast iron skillet over medium heat, add 1 tablespoon of real unsalted butter to the cast iron skillet, melt butter, add minced celery, minced onion, minced garlic and minced red bell pepper. Saute vegetables until softened and minced onions are golden in color. Remove from cast iron skillet and reserve.
2. Place cast iron skillet back on burner to heat again on medium-high heat, add 1 tablespoon of bacon grease, 4 tablespoons of real unsalted butter in cast iron skillet to melt, add 5 tablespoons of all-purpose flour a small amount at a time, constantly stirring flour and butter mixture, cooking till becomes a rich amber color, careful not to burn.
3. Once you have achieved the proper color for your Roux, add celery, onions, and red bell pepper back to cast iron skillet, slowly add low sodium beef broth a small amount at a time, Remember, you can always add a little more broth to thin the gravy, but can never take any of the broth out of the gravy if it’s too thin. Stir, stir, stir some more.
4. Now, add a dash of Worcestershire sauce, a dash of hot sauce, 1 and 1/2 teaspoons of Slap Ya Mama Cajun seasoning, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, kosher salt, and fresh ground pepper to own taste, constantly stirring while doing so. Simmer a few moments on very low heat to merge the flavors.

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