If you’re craving a dish that bursts with bold flavors and cozy comfort, the Andouille Sausage Cajun Gravy Recipe is exactly what you need. This rich, smoky gravy combines the spicy kick of andouille sausage with a creamy, velvety base seasoned with classic Cajun spices. It’s the kind of dish that brings people together around the table, perfect for drizzling over fluffy biscuits, grits, or even mashed potatoes. Each bite delivers just the right balance of heat, depth, and indulgence, making it a true Southern-style crowd-pleaser.
Ingredients You’ll Need
The beauty of the Andouille Sausage Cajun Gravy Recipe lies in its simplicity, with a handful of essential ingredients that pack a flavorful punch. Every item plays a crucial role, from the spicy sausage that sets the tone to the roux that brings everything together with a creamy texture and a slight nutty richness.
- 8 oz andouille sausage, diced: Provides the smoky, spicy foundation and a satisfying meaty bite.
- 2 tablespoons butter: Adds richness and helps soften the onions for a sweet base flavor.
- 2 tablespoons all-purpose flour: Creates the roux that thickens and gives the gravy its luscious texture.
- 1 1/2 cups whole milk: Ensures creaminess and smoothness, balancing the spices beautifully.
- 1/2 cup chicken broth: Boosts the savory depth without overpowering the sausage.
- 1/2 small onion, finely chopped: Offers subtle sweetness and aromatic complexity.
- 1 garlic clove, minced: Adds a punch of fragrant warmth.
- 1 teaspoon Cajun seasoning (more to taste): Adds that signature Cajun spice blend for authentic flavor.
- 1/4 teaspoon smoked paprika: Enhances smokiness and adds a gentle, layered heat.
- Salt and pepper to taste: Perfectly balances and brightens all the flavors.
- Optional: chopped parsley for garnish: Adds freshness and a pop of color on the plate.
How to Make Andouille Sausage Cajun Gravy Recipe
Step 1: Brown the Andouille Sausage
Start by heating a skillet over medium heat, then cook your diced andouille sausage until it’s beautifully browned and crispy on the edges. This step is crucial because it renders flavorful fat and introduces that irresistible smoky aroma. Once the sausage is perfectly cooked, remove it with a slotted spoon and set it aside. This ensures it stays crispy when returned to the gravy later.
Step 2: Sauté Onions and Garlic
In the same skillet with the rendered sausage fat, melt your butter. Adding butter right after the sausage keeps those wonderful flavors locked in. Toss in the finely chopped onions and cook them gently until softened and translucent, about 3 to 4 minutes. Then, stir in the minced garlic and let it cook just until fragrant, about 30 seconds. This step builds a fragrant, savory base that’s essential for any good gravy.
Step 3: Create the Roux
Sprinkle the all-purpose flour over the onion and garlic mixture, whisking constantly for 1 to 2 minutes. This forms the roux, a thickening agent that gives your gravy a silky, smooth texture. Cooking the flour briefly removes its raw taste and adds a subtle nuttiness that deepens the flavor of the gravy.
Step 4: Add Liquids and Seasonings
Gradually whisk in the whole milk and chicken broth, stirring continuously to avoid lumps. This slow addition creates a creamy sauce that tenderly coats every morsel of sausage. Next, stir in your Cajun seasoning and smoked paprika. These spices bring that unmistakable Cajun flair, filling your kitchen with mouthwatering aromas. Let the mixture come to a gentle simmer.
Step 5: Simmer and Finish
Reduce the heat and let the gravy cook for 5 to 7 minutes, stirring occasionally, until it thickens to a perfect consistency. Then, add the browned andouille sausage back into the gravy, seasoning with salt and pepper to taste. Mixing the sausage back in at this stage keeps it delightfully tender and ensures every bite is packed with flavor. Your rich and hearty Cajun gravy is now ready to enjoy!
How to Serve Andouille Sausage Cajun Gravy Recipe
Garnishes
While the Andouille Sausage Cajun Gravy is flavorful enough on its own, a sprinkle of chopped fresh parsley adds a burst of color and a touch of brightness that balances the smoky, spicy richness. You could also try thinly sliced green onions or a dash of hot sauce for an extra kick.
Side Dishes
This gravy is a match made in heaven with classic Southern staples. Try pouring it over freshly baked biscuits, creamy grits, or even fluffy mashed potatoes for an indulgent meal. It also complements steamed rice or roasted vegetables wonderfully, turning simple sides into memorable dishes.
Creative Ways to Present
For a fun twist, serve the Andouille Sausage Cajun Gravy Recipe over eggs for a spicy take on breakfast or brunch. It’s fantastic drizzled on roasted cauliflower or as a dip for crispy fried green tomatoes. The versatility of this gravy means you can get creative and explore your own favorite pairings!
Make Ahead and Storage
Storing Leftovers
Store your leftover Andouille Sausage Cajun Gravy in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully after sitting overnight, making for even better tasting leftovers. Just give it a good stir before serving again.
Freezing
You can freeze this gravy for up to 2 months. Use a freezer-safe container, leaving some space at the top as the gravy may expand slightly. When thawing, it’s best to do so overnight in the fridge before reheating gently on the stove.
Reheating
Reheat the gravy slowly over low heat on the stovetop, stirring frequently to maintain its creamy consistency. If it thickens too much, simply add a splash of milk or broth to loosen it back up. Avoid microwave reheating if possible for the best texture.
FAQs
Can I use a different type of sausage?
Absolutely! While andouille sausage gives this gravy its signature smoky Cajun flavor, you can swap in smoked kielbasa or chorizo for a different but still delicious twist. Just keep in mind that flavors will vary accordingly.
Is this recipe very spicy?
The spice level is moderate, thanks to the Cajun seasoning and smoked paprika, but you can adjust the heat by adding more seasoning or including a dash of cayenne pepper if you prefer things hotter. It’s very customizable!
Can I make this gravy dairy-free?
Yes, you can substitute the whole milk with unsweetened almond milk or coconut milk and use a dairy-free butter alternative. The flavor will change slightly, but you’ll still get a delicious creamy texture.
What can I serve this gravy with beyond biscuits?
Besides biscuits, this gravy is fantastic over grits, rice, mashed potatoes, or even roasted vegetables. It’s also great spooned over fried chicken or eggs for a hearty meal any time of day.
How do I know when the roux is ready?
You’ll want to cook the flour in butter and sausage fat for 1 to 2 minutes until it smells nutty and loses its raw flour taste. It should be smooth and slightly golden, which is the key to a flavorful, lump-free gravy.
Final Thoughts
There’s something truly special about the Andouille Sausage Cajun Gravy Recipe that makes it a standout in any kitchen. It’s rich, comforting, and bursting with the soulful flavors of Cajun cooking that everyone will love. Whether you’re making a cozy weekend breakfast or jazzing up your dinner, this gravy is sure to become one of your favorites. Don’t wait — grab your skillet and start cooking this deliciously addictive recipe today!
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Andouille Sausage Cajun Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 4.5 servings
- Category: Sauce / Gravy
- Method: Stovetop
- Cuisine: Cajun / Southern US
Description
This Andouille Sausage Cajun Gravy is a rich, creamy, and flavorful southern-inspired sauce made with crispy andouille sausage, a buttery roux, and a blend of Cajun spices. It’s perfect for serving over biscuits, grits, or any of your favorite Southern comfort foods, delivering a hearty and spicy kick that enhances any meal.
Ingredients
Sausage and Base
- 8 oz andouille sausage, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
Vegetables and Seasoning
- 1/2 small onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon Cajun seasoning (more to taste)
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Cook the Sausage: In a skillet over medium heat, cook the diced andouille sausage until browned and crispy. Once done, remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Sauté Onions: Add the butter to the skillet containing the sausage fat and melt it. Then add the finely chopped onion and cook for about 3-4 minutes, until the onion becomes softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until it becomes fragrant, being careful not to burn it.
- Make the Roux: Sprinkle the all-purpose flour evenly over the onion and garlic mixture. Whisk constantly for 1-2 minutes to cook the flour and form a smooth roux, which will thicken the gravy.
- Incorporate Liquids: Slowly whisk in the whole milk and chicken broth, making sure to stir continuously until the mixture is smooth and free of lumps.
- Season the Gravy: Add the Cajun seasoning and smoked paprika to the gravy, stirring well to evenly combine the spices throughout.
- Simmer and Thicken: Bring the gravy to a gentle simmer, then reduce the heat to low and cook for 5-7 minutes or until the gravy thickens to your desired consistency.
- Combine Sausage and Finish: Return the cooked andouille sausage to the pan, stirring it into the gravy. Taste and season with salt and pepper as needed.
- Serve: Serve the Cajun gravy hot over warm biscuits, creamy grits, or your preferred Southern dishes. Garnish with chopped parsley if desired for a fresh touch.
Notes
- Use whole milk for a creamier texture, but 2% milk can be substituted if desired.
- Adjust Cajun seasoning to your spice preference, starting with 1 teaspoon and adding more if you like it spicier.
- For a gluten-free option, use gluten-free flour instead of all-purpose flour.
- Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
- This gravy pairs beautifully with classic Southern breakfast staples like biscuits and grits, or even over fried chicken or mashed potatoes for dinner.
