• Tommy Centola

Cajun Brown Gravy

These days, it's easy to open a jar or bottle for a gravy or sauce. While it's convenient, you lose flavor from store bought products. This week, I'm sharing a gravy recipe and a Barbecue sauce recipe.


3/4 cup + 3 tablespoons canolaoil

1 cup flour

2 1/2 quarts beef stock

2 large onions, chopped

5 garlic cloves, minced

1 bell pepper, chopped

2 jalapeños, chopped (optional)

1 teaspoon creole seasoning

2 bay leaves


Heat oil in a Dutch oven over medium heat. Gradually whisk in the flour, whisking until smooth. Cook roux about 15 to 20 minutes or until dark brown, while staging constantly with a wooden spoon (do not burn). Slowly pour stock while whisking vigorously to break up any clumps.


Bring to a low boil, reduce heat to medium-low, and simmer for 20 minutes, while skimming away any foam or fat that accumulates on the surface. Scrape along bottom often to loosen any settled roux. Pour into s low cooker on low heat.


heat 3 tablespoons of oil in a skillet over medium-high heat. Add onions; sauté 15 minutes or until caramelized, deglazing with a tablespoon or two of water if bottom of skillet becomes too brown. Add garlic, bell pepper, jalapeño, and Creole seasoning; sauté for 3 minutes to sweat. Pour into slow cooker with roux-thickened stock.


Add bay leaves; cover with lid and simmer on low for 4 hours. After cooking, but before stirring, carefully skim away accumulated fat from the surface. Stir mixture. Taste, adjust seasonings. Chill or freeze as needed.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!




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