Celestine Dunbar's Poultry Gravy

Condiments and Sauces

Recipe courtesy of Celestine Dunbar, New Orleans

Makes 1 quart


This gravy is flavorful, aromatic and hearty enough to be eaten with rice as a delicious stew.


  • 1 cup vegetable oil
  • 1 cup all purpose flour
  • 1 Cornish hen, cut in eight pieces
  • Necks and gizzards of 9 Cornish hens, cleaned and chopped
  • 1 quart water
  • 2 tablespoons Kitchen Bouquet
  • One 8-ounce can of mushroom stems and pieces, do not drain
  • One large onion, finely chopped
  • 2 tablespoons garlic, minced
  • 2 tablespoons dried parsley
  • 2 tablespoons Creole seasoning-spice mix
  • 1 tablespoon black pepper
  • Salt and Cayenne pepper to taste


Fluffy cooked white rice



Caption -Celestine Dunbar's Poultry Gravy

Celestine Dunbar's Poultry Gravy 



In large cast iron skillet, heat oil until very hot. Slowly incorporate flour, stirring constantly over medium-high heat. 
Continue cooking and stirring until roux is mahogany in color.
Set aside.

Bring water to boil in large stockpot. Slowly, carefully spoon roux into boiling water.
Add remaining ingredients. Bring to boil.
Cook over high heat for 10 minutes.
Reduce heat, cover and simmer one hour while hens are cooking.  

Serve strained or as is.

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