Friday, November 26, 2010

Cajun Gravy

My boss, Zaina, showed me this one. It was a great add-on to our Thanksgiving menu, especially this year with our deep fried turkeys. Everyone loved this gravy, it was delicious.

Seasoning Mix Ingredients:
2 tsp salt
2 tsp cayenne pepper
1 tsp white pepper
1 tsp black pepper
1 tsp dried sweet basil leaves
1/2 tsp dried thyme leaves

Combine the seasoning mix ingredients in a small bowl and set aside.


1/4 cup onions, chopped
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1 cube butter
1/2 cup vegetable oil
3/4 cup all-purpose flour
3 cups chicken stock, more if needed
1 stick butter, in all

1. In a separate bowl, combine the onion, celery, and bell pepper.
2. In a large heavy skillet, heat the oil over high heat until it begins to smoke, about 4 minutes. With a long-handled metal whisk, gradually mix in the flour, stirring until smooth, Continue cooking, whisking constantly, until roux is dark red-brown, about 3-5 minutes (be careful to not let it scotch in the pan or splash on your skin).
3. Remove from heat and immediately stir in vegetables and 1 tbsp of seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes.
4. In a 2-quart saucepan bring 2 cups of chicken stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Mix in butter.
5. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly (if any of the mixture scorches, don't continue to scrape the bottom of that part of the pan).
6. Remove from heat and set aside. Keep adding stock until a consistency you want.
7. Serve warm with your favorite mashed potatoes and/or meats, like Thanksgiving turkey. Enjoy!

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