This is our favorite gravy and I make it every year for Thanksgiving. The spicy flavor goes so well with the Turkey, stuffing and mashed potatoes. I usually serve a crisp, spicy Gewurztraminer with this gravy. This is the only gravy I make for Thanksgiving now and it is a huge family favorite. I used to struggle to make gravy each year using drippings or simmering neck bones and giblets until I found this recipe in one of my favorite cookbooks Chef Paul Prudhomme, K-Paul’s Louisiana Kitchen. This is now one of my Thanksgiving staples and as long as you can make a roux then you can have delicious gravy every time.
Ingredients:
¾ c chopped onions
¾ c chopped green bell peppers
¼ c chopped celery
¼ veg oil
¼ + 1 tlbs all-purpose flour
¾ tsp ground red pepper (preferably cayenne)
½ tsp white pepper
½ tsp black pepper
2 bay leaves
¼ c minced jalapeno peppers
1 tsp minced garlic (I usually use 3 – 4 large cloves)
3 c broth (beef, chicken, vegetable or turkey)
Directions:
I usually double the recipe so we have plenty for leftovers. Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. I use 2 peppers; 1 with seeds and 1 without seeds. If you want milder gravy, this gravy tastes just as good without the jalapeños. You get a strong pepper flavor without the heat.
Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux. In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250 degrees. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown. (Note: I like my gravy to have a deeper color so I cook the roux to a medium brown.) Be careful not to let the roux scorch or splash on your skin. Remove from heat and with a spook immediately stir in the vegetable mixture and the red, white and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (We’re cooking the seasonings and vegetable in the roux and the mixture should be pasty.) Remove from heat.
In a separate 2-quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, and then reduce heat to a simmer and cook until the sauce reduces to 3½ cups; about 15 minutes Skim any oil from the top and serve immediately.
I generally use chicken stock for Thanksgiving although I have used Turkey stock when it was available, but this recipe is equally good with beef, just switch to beef stock.
{ 0 comments }
