Cajun Gravy (with or without Turkey Drippings)
Cajun Gravy is rich, savory, and seasoned with my favorite Louisiana spices. You can make it with drippings or start from butter. It’s built on a light brown roux and homemade chicken or turkey stock, and it’s especially good with my Cajun Spatchcocked Turkey or mashed potatoes.
If you’re making a holiday turkey, then you need the homemade gravy to go with it! For a smaller crowd, go for Dutch Oven Turkey Breast or Sous Vide Cajun Turkey Breast. If you prefer a spicy sausage based gravy, try Andouille Sausage Gravy.
Why Do I Love This Recipe So Much?
I love this gravy because it adds so much depth with barely any effort. The light roux, warm Cajun spices, and turkey drippings make it super savory. It all comes together fast, and it tastes like you put way more effort into it than you did. And once you learn this base method, you can make it anytime you roast chicken or have stock on hand. Plus you can make it even if you don’t have any drippings.
Ingredients & Substitutions
- Drippings or butter – If you’re roasting a turkey or chicken, strain the drippings to use for the base of the gravy. If not, you can substitute for butter.
- Flour – Used to make the roux and thicken the gravy.
- Stock – Homemade turkey stock is the best for this recipe and adds the most flavor. You can use chicken stock too. Go for low sodium if using store bought.
- Seasonings – I don’t recommend using a cajun seasoning since the drippings will already be salty. Instead, make your own blend with smoked paprika, onion powder, garlic powder, black pepper, and cayenne pepper. Go easy on the salt!
- Unsalted Butter – Finishing off the gravy with a knob or two of butter gives it a silky rich finish.
- Parsley – Optional, but adds a nice touch to otherwise brown food.
See the recipe card below for the complete list of ingredients and measurements.
How to Make Turkey Gravy
- Strain the drippings. Strain the drippings so you’re working with a smooth liquid fat. Warm your stock. Adding warm liquid later helps the gravy come together without seizing.
- Make the roux. Melt the drippings (or butter) over medium-low, then whisk in the flour a little at a time. Turkey drippings aren’t pure fat, so the mixture may look a little clumpy at first. That’s normal. Let it cook a few minutes until it loosens and turns light brown.
- Add the stock. Stir in the garlic, then slowly whisk in the warm stock. This is when the roux smooths out. Let it simmer until the gravy thickens and looks silky.
- Season and finish. Stir in the Cajun spices and finish with butter. Taste and adjust the seasoning, then add parsley if you want a fresh finish.
Lauren’s Tips
- Be careful with the salt! When using drippings, they are usually already pretty salty. Adding even more salt can take it overboard fast. Make sure you taste first before adding any extra.
- Use homemade stock. Homemade stock adds so much flavor to gravy, especially if using butter instead of drippings. My turkey stock can be made ahead of time on Thanksgiving to save time on the big day.
- Warm your stock. Cold stock tightens the roux and can make the gravy seize. Warm stock blends right in and keeps the texture silky from the start.
Storage & Make Ahead
- Storage: Let gravy cool and transfer to an airtight container. It keeps in the refrigerator for 3–4 days. It will thicken as it chills.
- Freeze: Cool completely, then store in a freezer safe container for 3–6 months.
- Reheat: Warm the gravy in a small saucepan over medium-low heat, whisking until smooth. If it’s too thick, add a splash of warm stock or water to loosen it. Avoid high heat.
- Make Ahead: You can make the gravy 1–2 days in advance, but it’s best made fresh so you can use the drippings. It’s better to prepare the turkey stock in advance so you have it on hand when the turkey is done.
What to Serve With Cajun Gravy
Cajun gravy works with just about anything you’d normally serve with a holiday turkey or roasted chicken. It’s especially good with these dishes:
- Sous Vide Cajun Turkey Breast – a great option when you want perfectly cooked turkey without roasting a whole bird.
- Cajun Spatchcock Turkey – the crispy skin and Cajun seasoning match perfectly with this gravy.
- Dutch Oven Turkey Breast – ideal for smaller gatherings and still gives you great drippings.
- Boursin Mashed Potatoes – the creamy texture is perfect for soaking up every bit of gravy.
- Garlic Red Skin Mashed Potatoes – a simple, comforting option that pairs well with the Cajun spices.
Did you love this recipe? Please leave a comment and let me know!
Cajun Gravy (With or Without Drippings)
Ingredients
- ¼ cup strained turkey or chicken drippings, or UNSALTED butter
- ¼ cup flour
- 2½–3 cups turkey or chicken stock (warmed)
- 3 cloves garlic
- ¾ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 1–2 tablespoons butter
- 1–2 teaspoons parsley (finely chopped)
- Salt to taste* (see note)
Instructions
- PREP: Strain turkey or chicken drippings and measure out ¼ cup. If you don’t have drippings, you can use butter. Warm stock. Mince garlic. Chop parsley.¼ cup strained turkey or chicken drippings, or UNSALTED butter, 2½–3 cups turkey or chicken stock, 3 cloves garlic, 1–2 teaspoons parsley
- ROUX: Heat drippings in a small saucepan over medium-low heat. Whisk in flour a little at a time until smooth. Cook, stirring often, for 4–5 minutes until roux darkens to a light brown color. It might be clumpy at this point, that’s ok.¼ cup flour
- SIMMER: Add garlic and cook for 1 minute. Slowly whisk in warmed stock until smooth. Simmer for 5–8 minutes, until thickened to desired consistency. It will thicken more as it cools.
- FINISH: Add smoked paprika, onion powder, garlic powder, black pepper, and cayenne pepper, and finish with 1–2 tablespoons of butter. Taste and adjust seasonings as needed. Garnish with chopped parsley.¾ teaspoon smoked paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon black pepper, ⅛ teaspoon cayenne pepper, 1–2 tablespoons butter
Notes
- I don’t like using cajun seasoning for this recipe since most blends will contain salt, and your drippings will likely already be salty.
- If your gravy is too salty, add ½ cup cold water or unsalted chicken broth to a small bowl and whisk in 1 tablespoon of flour until smooth. Then slowly whisk the slurry into the simmering gravy. Let it cook for 1–2 minutes to thicken and mellow out the saltiness. Add more water or broth, a little at a time, until the flavor and consistency are right.
- If using butter instead of drippings, cook the roux for longer until it gets to a medium brown color, for about 12–15 minutes. This will give it a stronger flavor.
Equipment
- Fine mesh strainer
- Small saucepan
Nutrition
Frequently Asked Questions
Yes. Butter works the same way here, especially if you’re using homemade turkey or chicken stock. The flavor will be slightly lighter, but still rich and savory.
Whisk in a splash of warm stock or water until it reaches the consistency you like. Add liquid slowly, it only takes a little to loosen it up.
Make a slurry with cold unsalted broth or water and a small amount of flour (about 1 tablespoon flour to ½ cup liquid). Whisk it into the gravy and let it simmer a minute. This dilutes the salt and brings the consistency back together.
To keep your gravy warm before serving, cover the pot and keep it on the lowest heat setting. Whisk every 5–10 minutes, and stir well before serving. If it thickens too much, add a splash of water to loosen it up.
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
where y’at?
Let’s get social, cher! Come hang out with me and get a little peek into the life of a food blogger.