Condiments/ Creole & Cajun/ Dinner/ DIY Foods/ Fall Menu/ Foods of the World/ Sauces/ Winter Menu

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.

 

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.

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 is 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 thickened 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 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 the 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 meager heat to merge the flavors.

 

 

 

 

 

Cajun Gravy
Print Recipe
5 from 10 votes

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Condiment
Cuisine: Cajun
Keyword: Cajun, Gravy
Servings: 6 People
Calories: 139kcal
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

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Serving: 01 | Calories: 139kcal | Carbohydrates: 7g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 7mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 611IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 1mg

 

 

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15 Comments

  • Reply
    Stacy
    November 26, 2020 at 5:52 pm

    I Made this Cajun for thanksgiving with a cajun smoked turkey. Very easy recipe and soooo good!

  • Reply
    Susan Davies
    November 27, 2019 at 4:14 am

    How in advance can you make this gravy?

    • Reply
      hmccallum
      November 27, 2019 at 7:34 am

      Good morning, Susan,
      As with any gravy, I recommend making it the day of for optimal flavor and smoothness. Technically you can make it a day or so ahead, but you may want to adjust it when heating. Have a Happy Thanksgiving!

  • Reply
    steeevin
    September 15, 2019 at 9:52 am

    This gravy was Fantastic! Everyone devoured the Cajun Gravy.

    • Reply
      hmccallum
      September 16, 2019 at 10:07 am

      Thank you for stopping by Stevin! So thrilled to hear this!

  • Reply
    nml hats
    November 19, 2018 at 4:13 pm

    This recipe looks very similar to the gravy I grew up with in south La. and nothing like the white pasty crap they call gravy in Texas, where I now live. On Thanksgiving my mother always smothered a large turkey breast right in a giant pot full of gravy on top of the stove, so there was never any question of having dry turkey at our holiday table! BTW, I also add wine to mine, red or white depending on what meat it’s for. 🙂

  • Reply
    Charlotte Lee
    October 19, 2018 at 10:14 am

    My husband loved this gravy, he said it was better than his mama’s. Don’t tell her that.

    • Reply
      hmccallum
      October 19, 2018 at 10:17 am

      Ha! Ha! Charlotte, you just seriously made my day.
      Thank you!!!

  • Reply
    Mike
    October 19, 2018 at 10:13 am

    Excellent recipe the gravy came out perfect. Will make again.

    • Reply
      hmccallum
      October 19, 2018 at 10:16 am

      Thank you, Mike. Glad you enjoyed the recipe. Thank you for sharing on the blog too. Have a great day.

  • Reply
    Geoff Thomas
    February 1, 2017 at 10:22 pm

    Can chicken stock be substituted for a gravy for poultry and pork based meals?

    • Reply
      Heidy L. McCallum
      February 2, 2017 at 12:23 pm

      Geoff, Thank you for stopping by, that’s a great question. While I see no problem with any substitution in a recipe it may change the taste a bit but if you are ok with that so am I.
      Thanks again!
      Heidy

      • Reply
        Geoff Thomas
        February 7, 2017 at 11:35 pm

        Thank you I’ll give it try!

  • Reply
    Curtis Tallie
    October 28, 2015 at 9:20 pm

    hands down the best gravy I ever cooked or tasted I make it s least once a week

    • Reply
      Heidy L. McCallum
      October 29, 2015 at 8:52 am

      Thank you, Curtis, I appreciate you dropping by and letting me know. I am so glad you enjoyed it. Have a fantastic day.
      H

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