Description
This Andouille Sausage Cajun Gravy is a rich and flavorful Southern sauce featuring smoky and spicy Cajun spices combined with savory andouille sausage. Perfect for serving over biscuits, mashed potatoes, or fried chicken, this gravy delivers a hearty, comforting dish with a balance of bold flavors and smooth texture.
Ingredients
Scale
Sausage and Vegetables
- 1 tablespoon olive oil
- 12 ounces andouille sausage (sliced or diced)
- 1 small yellow onion (finely chopped)
- 1 celery stalk (finely chopped)
- 1/2 green bell pepper (finely chopped)
- 2 cloves garlic (minced)
Gravy Base
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- Chopped fresh parsley for garnish (optional)
Instructions
- Brown the Sausage: Heat the olive oil in a large skillet over medium heat. Add the andouille sausage and cook until browned, about 5 minutes. Remove the sausage and set aside, leaving the drippings in the pan for flavor.
- Sauté Vegetables: Add the chopped onion, celery, and green bell pepper to the skillet and sauté until softened, about 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Create the Roux: Sprinkle the all-purpose flour over the sautéed vegetables and stir well to coat evenly. Cook this mixture for about 2 minutes, stirring constantly to eliminate the raw flour taste and to develop a light brown color.
- Add Liquid and Spices: Slowly whisk in the chicken broth to the roux mixture until smooth and free of lumps. Stir in smoked paprika, dried thyme, and cayenne pepper if using. Bring the mixture to a simmer.
- Simmer the Gravy: Allow the gravy to simmer for 5 to 7 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Finish with Sausage and Butter: Return the browned andouille sausage to the skillet and stir in the unsalted butter until melted and fully incorporated, enriching the gravy’s texture and taste.
- Season and Garnish: Season the gravy with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley before serving if desired.
Notes
- For a spicier kick, increase the cayenne pepper to a full teaspoon or add a splash of hot sauce.
- This cajun gravy pairs beautifully with warm biscuits, creamy mashed potatoes, or crispy fried chicken.
- To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
