Cajun Gravy Recipes

CAJUN TURKEY GRAVY

Steps:

• Place giblets and neck in a saucepan with enough water to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until cooked through, 30 to 45 minutes. Transfer giblets and neck to a cutting board.
• Finely mince heart, liver, and gizzard meat; reserve 1/3 cup minced meat. Remove meat from neck and finely mince. Mash neck meat in a mortar with a pestle.
• Heat oil in large saucepan over medium-high heat. Saute green bell pepper in hot oil until fragrant and slightly softened, about 1 minute. Pour water and broth into saucepan. Immediately whisk cornstarch and flour into broth mixture until smooth.
• Stir minced meat, mashed neck meat, cubed turkey, milk, vinegar, sugar, salt, black pepper, cayenne pepper, garlic powder, onion powder, and dried parsley flakes into broth mixture; bring to a boil, reduce heat to low, and simmer, whisking occasionally, until gravy is thick, 30 to 35 minutes.

POPEYES CAJUN GRAVY

Steps:

• First, make the roux by cooking the oil and flour for 10 to 15 minutes over low heat, making sure that the mixture browns but does not burn.
• Add remaining ingredients, and bring to a boil.
• Cook for 10 minutes or until the mixture thickens.

SOUTHERN CAJUN SAUSAGE GRAVY

Steps:

• Cook both of the sausage meats in large nonstick skillet over medium-high heat, breaking the meat up with the spoon, until browned and cooked through. Using a slotted spoon, transfer the meat to a bowl.
• Remove all but 3 tablespoons of the fat from the skillet.
• Sprinkle the flour into the skillet, stir well, and cook over medium-high heat for 1 minute, stirring constantly. Remove from the heat.
• Slowly add the milk and the broth, whisking constantly until the mixture is smooth. Return the skillet to the heat and cook until the gravy is slightly thickened, 2 to 3 minutes.
• Add the thyme, and season with salt and pepper.
• Add the crumbled sausage meat and combine well.
• Cook over medium heat until warmed through.
• Serve immediately over split biscuits.

CAJUN TURKEY AND GRAVY RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Pat the turkey breast dry with paper towels and season with salt and pepper.
• Heat the olive oil in a large, high-walled, oven-safe skillet over medium-high heat. Add the turkey breast, skin-side down, and sear until golden brown, 4-5 minutes. Flip the turkey breast, then scatter the celery, onion, and garlic around the pan.
• Transfer the pan to the oven and cook, basting with the pan juices every 30 minutes, until the internal temperature of the turkey breast reaches 165°F (75°C), about 75 minutes. Add water as needed if the bottom of the pan is starting to burn.
• Remove the turkey from the pan and let rest for 15 minutes before carving.
• Meanwhile, strain the turkey drippings through a fine-mesh strainer into a liquid measuring cup. Add water to reach 1 cup total liquid.
• Add the pan drippings and water to a small saucepan, along with the prepared gravy packet. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, whisking constantly, until thickened, 5-7 minutes.
• Carve the turkey into ½-inch slices and serve with the gravy.
• Enjoy!

POPEYE'S CAJUN GRAVY RECIPE

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Sauté hicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled.
• Combine ground beef and ground pork. Mix with your hands until well mixed.
• Add bell pepper to the saucepan and sauté it for 1 minute. Add ground beef and pork to the pan and cook brown. Mash meat into tiny pieces as it browns.
• Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour.
• Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick - about 30 to 35 minutes.