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Cajun Gravy

Prep Time:

Cook Time:


Makes 2 cups or 500ml

Sauce Type:

Brown Sauce

About the Recipe

This Cajun gravy is “kick-it-up-a-notch” good. If you are looking to spice up your rice, beans, sausage, chicken, crawfish or shrimp dishes with a spicy hot gravy, then you are going to love this spicy brown sauce.


  • 2 tbsp or 28g butter

  • 1/3 cup or 35g celery stalk minced

  • 1/2 cup or 60g onion minced

  • 1/4 cup or 35g red bell pepper

  • 1 tbsp or 14g bacon grease

  • 2 tbsp or 16g flour

  • 1.5 cup or 375ml veal stock

  • 1/4 tsp Worcestershire sauce

  • Dash of tabasco sauce

  • 1 tbsp Cajun spice mix – see mix recipe below

  • 1/2 tsp oregano

  • 1/2 tsp thyme

Cajun Spice Mix:

  • 2 tbsp paprika

  • 1.5 tbsp powdered thyme

  • 1 tbsp garlic powder

  • 1 tbsp celery salt

  • 2 tsp cayenne pepper

  • 2 tsp white pepper

  • 2 tsp black pepper


1. Add 1 tbsp of butter to a sauté pan over medium heat.  Once the butter is melted add the finely chopped celery, onion and red pepper.   Sauté the vegetables for 10 minutes or until soft and tender.  Add the chopped garlic to the pan for last 1 minute of sauteing. 

2. Remove the vegetables and garlic from the pan.   Use the same pan you used for the vegetables and melt 1 tbsp of butter and the bacon grease over medium heat.

3. Whisk in the flour.  Cook it over medium to low heat for 10 minutes to turn the flour and fat mixture a brown paper bag color. 

4. Add the vegetable and garlic back to the pan.  Mix and slowly simmer on low to medium heat for 5 minutes.

5. Whisk the veal stock into pan over medium heat.  Scrape the sides and bottom of the pan to ensure the roux and vegetables are well incorporated into the stock.

6. Add the Worcestershire sauce, Tabasco sauce, oregano, thyme and 1 tbsp of the Cajon Spice Mix.  Give the gravy a stir and bring to a simmer over low to medium heat until the gravy becomes thick.   

7. Taste the gravy and add salt and pepper if needed.

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