Ragin' Cajun Pepper Gravy

Ragin' Cajun Pepper Gravy

Ingredients

can sub bacon fat but will have a predominant bacon flavor (*

  • 1/4 cup (4 Tbl.) butter, (*if using ALL butter - NO pan drippings - use 1 stick)
  • 1 large clove garlic, finely minced
  • 1/2 cup all-purpose flour
  • 1 cup chicken broth
  • 2 1/2 cups whole milk, (more at the end if needed - just a small splash if too thick)
  • 1 tsp. cajun seasoning such as Slap Ya Mama
  • 1/2 tsp. kosher salt
  • 2 1/2 tsp. fresh cracked or coarse ground black pepper
  • 1/4 tsp. cayenne
  • 1/8 tsp. ground dried rubbed sage
  • 1/8 tsp. onion powder
  • 1/2 Tbl. sour cream, (whisk in very last after removing from heat)

Instructions

  • Add pan drippings and butter (*or all butter) to frying pan, and melt over medium heat. Sauté minced garlic for 1 minute.
  • Whisk in flour until smooth and no lumps. Whisk or stir for 5 minutes to cook out raw flour taste. Do not brown, adjust heat if needed.
  • Add the broth and milk into a glass measuring pitcher, and slowly pour it into the flour mixture, whisking constantly, to keep lumps from forming.
  • Stir in rest of seasonings (except sour cream).
  • Bring to a boil, stirring, reduce heat and simmer until thickened. About 4 - 5 minutes.
  • Remove from heat and stir or whisk in the 1/2 Tbl. sour cream well, until creamy and no tiny lumps remain. If too thick, add a small splash of milk to thin. (If you accidentally add too much milk, simmer for a minute or so to re-thicken. No harm done.) Taste and add more salt and/or pepper to taste.
  • Pour into small individual finger bowls and serve hot, garnished with more pepper if desired.

    • Notes

    *If making ahead of time, rewarm in microwave, stirring once in awhile. If too thick, add a little milk, 1 Tbl. at a time, until desired consistency. *Do not thin until after warmed, as gravy will be extra thick when cold, and thin out as it warms.