In a heavy bottom saucepan melt
the butter over medium heat, add the onions
, and cook for 1 minute before adding the red pepper, celery
, and the thyme
. Cook over low heat for 5 minutes, until vegetables are tender.
Turn the heat up to medium and add the Cajun spices and flour. Stirring constantly, saute until you can smell the spices and the flour starts to get a little golden.
Pour the chicken stock into the pan while stirring constantly with a whisk
. The gravy will start to thicken as it comes to a boil. Add the Worcestershire and reduce the heat to low to prevent the gravy from burning. Allow the gravy to simmer
for 5 minutes. Season with salt and pepper, to taste.
Yield: 4 cups