Description
Someone in Louisiana figured out that if you season chicken aggressively, sear it until it’s golden, then smother it in a gravy so rich it could double as currency, you get something that makes people forget their own names for a minute. Cajun Chicken & Gravy is what happens when French technique meets Southern soul food meets “I’m going to make this taste so good you’ll want to lick the plate.” It’s chicken that’s been properly seasoned—not just salt-and-peppered—swimming in a gravy thick enough to coat a spoon and flavorful enough to make you consider eating it with a straw.
This isn’t some delicate poached chicken situation. This is “brown that chicken until it’s almost blackened, build a roux that’s the color of a copper penny, add the holy trinity, and let everything simmer until it’s so tender you barely need teeth” cooking. The chicken is juicy and spiced. The gravy is thick and savory with just enough kick to remind you it’s Cajun. Together, they’re the kind of comfort food that makes you want to find a front porch, a cold drink, and absolutely nothing else to do for the rest of the day.
This is Louisiana energy without the plane ticket. It’s what happens when you take simple ingredients—chicken, vegetables, spices, stock—and treat them with the respect they deserve. It’s dinner that tastes like someone’s grandmother made it, even if you’re just following a recipe in your apartment kitchen on a Tuesday night.
Ingredients
For the Chicken:
- 3–4 pounds chicken thighs and drumsticks (bone-in, skin-on for maximum flavor)
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust for heat preference)
- Salt and black pepper to taste
- 2 tablespoons vegetable oil or bacon grease (for browning)
For the Gravy:
- 1/4 cup vegetable oil or bacon grease
- 1/4 cup all-purpose flour (for the roux)
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced (this is the holy trinity—don’t skip the celery)
- 4 cloves garlic, minced
- 3 cups chicken stock (low-sodium so you control the salt)
- 1 can (14.5 oz) diced tomatoes with juice (optional but adds nice depth)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- Hot sauce to taste
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Optional But Highly Recommended:
- Andouille sausage, sliced (adds smoky depth)
- File powder (for authentic Cajun thickening)
- Crystal or Tabasco hot sauce (for serving)
- Extra Cajun seasoning for the table
- A cold beer for the cook
Special Equipment:
- Large, heavy skillet or Dutch oven (cast iron is perfect)
- Tongs for flipping chicken
- Wooden spoon for stirring the roux
- Patience (roux-making requires commitment)
Instructions
Pat the chicken pieces completely dry with paper towels. Wet chicken won’t brown—it’ll steam. In a small bowl, mix together the Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Season the chicken generously on all sides. Don’t be timid. Rub it in. Let it sit for 15-30 minutes at room temperature while you prep the vegetables. This is flavor-building time.
Heat 2 tablespoons of oil in your large skillet or Dutch oven over medium-high heat until it’s shimmering. Working in batches if necessary, add the chicken pieces skin-side down. Don’t crowd the pan. Let them sizzle and brown undisturbed for 5-7 minutes until the skin is deep golden brown and releases easily from the pan. Flip and brown the other side for another 5-6 minutes. You’re not cooking the chicken through—you’re building a flavor foundation. Remove the chicken to a plate. It’s okay if it’s not fully cooked yet.
While the chicken browns, dice your onion, bell pepper, and celery into roughly equal-sized pieces. This vegetable trio is the foundation of Cajun and Creole cooking. It’s non-negotiable. Mince your garlic. Measure out your stock and spices. Once you start the roux, things move fast.
After removing the chicken, pour off all but about 1/4 cup of fat from the skillet. If you don’t have enough, add oil to make 1/4 cup. Heat it over medium heat. Add the flour and immediately start stirring with a wooden spoon. You’re making a roux—the thickening and flavoring base of the gravy. Stir constantly, scraping the bottom and sides of the pan. The roux will go from blonde to tan to peanut butter to chocolate to dark chocolate. You want it between peanut butter and milk chocolate—about 10-15 minutes of constant stirring. Don’t rush it. Don’t burn it. If you see black specks, you’ve gone too far and need to start over. This is meditation disguised as cooking.
Once your roux is the right color, immediately add the diced onion, bell pepper, and celery. The vegetables will sizzle loudly—this is good. They’ll cool down the roux and stop it from burning. Stir constantly for 3-4 minutes until the vegetables soften. Add the garlic and cook for 1 minute more until fragrant. The raw flour smell should be gone, replaced by a nutty, toasted aroma.
Slowly pour in the chicken stock while stirring constantly. The mixture will bubble and thicken immediately. Add the diced tomatoes with their juice (if using), bay leaves, thyme, oregano, and Worcestershire sauce. Stir until smooth. The gravy should be thick but pourable. If it’s too thick, add more stock. If it’s too thin, let it simmer longer. Taste it. Add salt, pepper, and hot sauce until it makes your eyebrows raise slightly. That’s the right level of flavor.
Nestle the browned chicken pieces back into the gravy, skin-side up. Spoon some gravy over the top. If you’re using sliced andouille sausage, add it now. Bring the whole thing to a simmer, then reduce the heat to low. Cover and let it cook for 35-45 minutes until the chicken is fall-off-the-bone tender and the gravy has thickened into liquid gold. Check occasionally and give it a stir. The chicken should register 165°F internally, but honestly, it’ll be way past that and that’s what makes it tender.
Remove the bay leaves. Taste the gravy one more time and adjust the seasoning. It should be rich, savory, slightly spicy, and make you want to bathe in it. If it’s too thick, add a splash of stock. Too thin? Let it simmer uncovered for 10 more minutes. Sprinkle with sliced green onions and fresh parsley. This isn’t just garnish—it adds brightness to the rich gravy.
Serve the chicken over fluffy white rice, creamy grits, or with a pile of crusty bread for sopping. Make sure everyone gets plenty of gravy—this isn’t the time to be stingy. Pass hot sauce at the table for those who want extra heat. Watch people take their first bite and go quiet for a second while they process what just happened in their mouth.
Take a bite. Notice how the chicken practically falls apart at the touch of your fork. Taste the gravy—thick, rich, savory, with layers of flavor from the roux, the holy trinity, and all those spices. Feel the gentle heat build on your tongue without overwhelming the other flavors. Realize you’ve just made restaurant-quality Cajun food in your own kitchen. Immediately start planning when you’ll make this again.
Notes
Don’t Rush the Roux: This is where the flavor comes from. Stir constantly and be patient. Burnt roux = start over.
Use Dark Meat: Thighs and drumsticks stay juicy and tender through long simmering. Breasts will dry out.
Brown in Batches: Crowded chicken steams instead of browns. Work in batches if your pan isn’t huge.
Taste and Adjust: Everyone’s heat tolerance is different. Start with less cayenne and add more at the end.
Let It Rest: Let the finished dish sit for 10 minutes before serving. The flavors meld and the gravy thickens slightly.
Skim the Fat: If your gravy has too much oil floating on top, skim some off with a spoon before serving.
Fresh Herbs Matter: Don’t skip the green onion and parsley garnish—they brighten the rich gravy.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: ~420 kcal
- Fat: ~24g
- Carbohydrates: ~18g
- Protein: ~32g