Ingredients:

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 tsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp cracked black pepper
  • 1/4 tsp garlic powder
  • salt to taste

Instructions:

  1. Melt the butter (56g) in a medium saucepan over medium heat. Wait until it is bubbling and frothy.
  2. Whisk in the flour (32g). Stir the roux constantly for 3-5 minutes until the mixture turns golden brown and smells like toasted nuts.
  3. Lower the heat slightly. Stir in the Cajun seasoning, smoked paprika, onion powder, garlic powder, and black pepper. Whisk for 30-60 seconds until the spices smell fragrant.
  4. Slowly pour in the chicken broth (475ml), one splash at a time. Whisk vigorously after each addition until the paste becomes a smooth liquid.
  5. Increase heat to medium high. Simmer for 5-7 minutes until the gravy thickens and develops a glossy, velvety sheen.
  6. Taste the sauce. Add salt only if needed, as the broth and Cajun mix are already salty.
  7. Remove from heat immediately once it coats the back of a spoon.
  8. Pour over hot mashed potatoes or fried chicken.