Cajun Turkey Gravy

Just in time for Thanksgiving Day, here is our simple and fast Cajun Turkey Gravy. This is just the Gravy part, part one covers the Cajun Turkey that gave these drippings.

Normally we use the broth for our stuffing to make it Cajun style too. We only use the fat for the roux and add chicken stock or water for the gravy. If you use the broth for your gravy, it WILL increase the heat level many fold.

Our family loves hot and spicy food, so this is not an issue for us. Just a warning for others. The broth makes for a unique stuffing and is very tasty.

Over all, the heat level of the gravy when done with chicken stock or water is only a tingle. Great Grandpa eats it and "loves" it. He refuses to eat anything to spicy. He calls this "just right". It has a lot of flavor with a mild tingle. Try it over mashed potatoes, biscuits, fried chicken, french fries go well with it too.

We hope this recipe is a blessing for others. Surely God gave it freely, so do we pass it on freely.

1 Cup All Purpose Flour
1 Cup Turkey Fat + Drippings
3 Cups Chicken Stock (Use the Turkey Broth at your own risk, Water is fine too)

Add slowly, up to 2 Cups Water or Chicken Stock to thin if it thickens to much as it cools.

-Acres of Reed

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