Cajun Country Goat Milk Gravy

• 3 tablespoons of salted butter
• 2 tablespoons of AP flour
• 1 cup of chicken stock
• 1 cup of fresh Nubian goat milk
• 6 ounces thinly sliced smoked deli ham, julienned
• 1 (3 ounce) can of sliced mushrooms, drained
• 1 (10 ounce) can of Rotel (milder) tomatoes & chilies, drained
• 2 teaspoons of Worcestershire sauce
• 1 teaspoon of black pepper
• 1/4 teaspoon of salt

1. In a medium non-stick skillet over medium heat, make a blonde roux by melting the butter in the skillet and then mixing in the flour.
2. Stir the paste around until it is turns light tan in color.
3. This process should take about 4 to 5 minutes.
4. Add the ham and mushrooms.
5. Stir and toss for about 3 minutes, allowing the roux to coat them.
6. Add the chicken stock.
7. Stir until the stock and the roux form a thin paste.
8. Add the black pepper, salt, Worcestershire sauce, and continue stirring for another 3 minutes.
9. Add in the goat milk, Rotel tomatoes & chilies and stir 5 more minutes.
10. You can adjust the gravy consistency by adding a little more chicken stock if necessary.
11. Serve over your favorite biscuits.

butter, flour, chicken, nubian goat milk, deli ham, mushrooms, tomatoes, worcestershire sauce, black pepper, salt

Taken from cookpad.com/us/recipes/356929-cajun-country-goat-milk-gravy (may not work)