Thickening Sauce for Grillades & Gravy

Video Transcript

"Hi, this is Dave for Expert Village. Today we're going to make Cajun Grillades in a red gravy sauce. Now we had our stew in for about an hour we want to check it take the lid off move it around it's getting a little bit thicker. But what I like to see on this is maybe we'll take the top off depending on how thick you like it, it should be like a stew the meat is getting tender. Now it's going to take another half an hour forty five minutes. If you think it's not getting thick enough, you can turn it off and turn it up without the lid on here. You can also introduce a slurry into it which is basically a water and flour mixture so now what we have done is we added some flour and water together and mix that together here. We want to pour that into this, this is going to make it a little bit thicker and you can pour as little or as much as you like into there. Until you can figure out and since it's boiling, you can figure out exactly how thick it's going to be cause you want this to be more of a stew consistency."