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
Scale
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.
