Ingredients:

  • 1/4 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 stalk celery, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 4 cups low-sodium chicken or vegetable broth
  • 1 tablespoon Worcestershire sauce

Instructions:

  1. In a large skillet over medium heat, combine flour and oil. Whisk continuously for about 10-15 minutes until the roux is a deep golden brown.
  2. Add chopped onion, bell pepper, and celery to the roux. Stir and cook until softened, about 5 minutes.
  3. Add minced garlic, Cajun seasoning, smoked paprika, cayenne pepper, thyme, bay leaf, salt, and black pepper. Cook for 1-2 minutes until fragrant.
  4. Gradually whisk in the broth, ensuring there are no lumps. Add Worcestershire sauce, bring to a simmer, and cook for about 10 minutes until slightly thickened.
  5. Taste and adjust with more salt, pepper, or cayenne as desired.