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 Cheesy Mashed Potatoes, garlic mashed potatoes, turkey recipes, and chicken recipes.

silver sauce pan with liquid and seasonings.

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. You can make your own, as shown in my cajun turkey breast tenderloin recipe, to manage the total salt.
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.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Mashed potatoes in a silver dish with cajun gravy.

Make sure to check out my other popular gravy recipes: Chicken Gravy, Prime Rib Gravy, Turkey Gravy, Ham Gravy, Au Jus Gravy and Easy Chicken Gravy Mix.

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.

No ratings yet

Print Pin

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: 6 servings

Calories: 100kcal

Author: Darcey Olson

Cost: $5

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

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.
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.
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.
If the gravy is too thick, add up to 1/2 cup more stock. If the gravy is too thin, keep simmering to thicken.
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 1 – Make sure to use unsalted butter and stock. If you use salted butter or stock, don’t add extra salt until the end, after tasting.

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.