1. Heat your oil over medium high heat. Sift in your flour evenly and stir. Cook the flour until a light tan color. If it smells like it is burning, turn down the heat! It should be a thick consistency, but not dry.
2. When your roux is a nice tan color, add your broth and spices. Cook, stirring constantly for 5-10 minutes or until thickened. Remove your spices and season with salt and pepper.
3. The gravy continues to thicken when it cools slightly, so don't worry if it seems a little thin. If your gravy is lumpy, strain it in a fine mesh sieve.
I'm not joking, this is the easiest gravy you will ever make. If you make the stock from scratch, it is very very flavorful and makes a great gravy.