If you’re craving a dish that bursts with bold flavors and warms you up from the inside out, look no further than this Andouille Sausage Cajun Gravy Recipe. The smoky, spicy andouille sausage mingles beautifully with a rich, savory gravy, creating the perfect Southern comfort food that you can easily whip up at home. This recipe delivers a hearty, satisfying sauce that’s ideal to drizzle over biscuits, mashed potatoes, or even your favorite fried chicken. Trust me, once you try this, it will quickly become one of your go-to recipes for a flavorful Cajun twist.
Ingredients You’ll Need
This Andouille Sausage Cajun Gravy Recipe uses simple yet powerful ingredients that come together to create layers of flavor and a velvety texture. Every ingredient plays an essential role—from the smoky sausage to the trio of veggies that build a classic Cajun foundation.
- 1 tablespoon olive oil: The perfect base to brown the sausage and sauté vegetables, adding richness without overpowering.
- 12 ounces andouille sausage: This smoky, spicy sausage is the star that brings Cajun authenticity and vibrant flavor.
- 1 small yellow onion (finely chopped): Adds a sweet and savory depth, forming the backbone of the gravy’s flavor.
- 1 celery stalk (finely chopped): A classic element of the Cajun holy trinity that adds earthy freshness and texture.
- 1/2 green bell pepper (finely chopped): Provides a mild sweetness and a burst of green color to brighten the dish.
- 2 cloves garlic (minced): Gives a punch of aromatic flavor that complements the sausage and veggies beautifully.
- 3 tablespoons all-purpose flour: Thickens the gravy to a luscious, velvety consistency that coats every bite.
- 2 cups chicken broth: Creates the flavorful liquid base for the gravy, balancing the richness of the sausage.
- 1/2 teaspoon smoked paprika: Enhances the smoky notes and adds depth with a subtle warmth.
- 1/2 teaspoon dried thyme: Brings herbal brightness and complexity to the gravy.
- 1/4 teaspoon cayenne pepper (optional): Adds just the right amount of heat to kick things up a notch (feel free to adjust to taste).
- Salt and black pepper to taste: Essential seasonings to bring all the flavors together.
- 2 tablespoons unsalted butter: Stirred in at the end to enrich the gravy with silky smoothness.
- Chopped fresh parsley for garnish (optional): Adds a fresh, vibrant finish that looks as good as it tastes.
How to Make Andouille Sausage Cajun Gravy Recipe
Step 1: Brown the Andouille Sausage
Begin by heating the olive oil in a large skillet over medium heat. Add the sliced or diced andouille sausage, and let it cook until browned and fragrant, about 5 minutes. This step is crucial because it releases the sausage’s flavorful oils, and those drippings will add incredible depth to your gravy. Once browned, remove the sausage from the skillet and set it aside, but don’t wipe the pan clean—that leftover goodness is exactly what you want next.
Step 2: Sauté the Vegetables
In the same skillet, toss in your finely chopped onion, celery, and green bell pepper. Sauté these veggies until softened and aromatic, roughly 4 minutes. This combination is often called the Cajun holy trinity and forms the flavor base for countless Cajun dishes. Stir in the minced garlic and cook just 30 seconds more to prevent burning while releasing its sweet, savory aroma.
Step 3: Make the Roux
Sprinkle the all-purpose flour evenly over the vegetables in the skillet. Stir it constantly for about 2 minutes to cook out the raw flour taste and create a roux that thickens the gravy. This step not only thickens your sauce but also adds a subtle nuttiness that helps balance the bold sausage flavors.
Step 4: Add Liquids and Seasonings
Slowly whisk in the chicken broth, making sure to stir constantly to avoid lumps and achieve a smooth, creamy gravy. Once combined, add the smoked paprika, dried thyme, and a pinch of cayenne pepper for subtle heat (increase the cayenne if you like your gravy spicy). Let the gravy simmer gently for 5 to 7 minutes, stirring occasionally, until it thickens to a luscious consistency.
Step 5: Finish the Gravy
Return the browned andouille sausage to the skillet and stir it into the gravy. Then, add the unsalted butter, stirring until it melts completely, enriching the sauce and creating that perfect velvety finish. Taste the gravy and adjust the seasoning with salt and freshly ground black pepper as needed. Your Andouille Sausage Cajun Gravy Recipe is now ready to be enjoyed!
How to Serve Andouille Sausage Cajun Gravy Recipe
Garnishes
Nothing elevates this gravy like a sprinkle of freshly chopped parsley. Not only does it add a pop of color, but the bright herbal note helps balance the rich, smoky flavors. For an extra touch of indulgence, try topping with a dollop of sour cream or a few sliced green onions for both color and crunch.
Side Dishes
This gravy shines when spooned over freshly baked buttermilk biscuits, soaking into their flaky layers. It also pairs wonderfully with creamy mashed potatoes that absorb every bit of the sausage-infused sauce. For a heartier Southern-style meal, pour it over fried chicken or scrambled eggs for a flavorful breakfast or brunch twist.
Creative Ways to Present
Take your Andouille Sausage Cajun Gravy Recipe up a notch by turning it into a main attraction—serve it atop roasted vegetables or as a sauce for grilled polenta slices. You could even use it as a decadent topping for creamy grits to infuse that Cajun kick with a comforting Southern staple. The best part? It’s so versatile, you can get creative and make it your own!
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this delicious Andouille Sausage Cajun Gravy Recipe, store them in an airtight container in the refrigerator. It will keep well for up to 3 days, making it perfect for quick reheats or adding to other meals during the week.
Freezing
This gravy freezes beautifully. Pour it into a freezer-safe container, leaving some headspace for expansion, and freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.
Reheating
To reheat, warm the gravy gently in a saucepan over medium-low heat, stirring occasionally. If it thickens too much, add a splash of chicken broth or water to loosen the consistency. Avoid microwaving for long periods as it can cause the sauce to separate.
FAQs
Can I make this recipe gluten free?
Absolutely! Simply swap the all-purpose flour for a gluten-free flour blend or use cornstarch slurry to thicken the gravy instead. It’s an easy adjustment that keeps all the flavors intact.
What can I substitute for andouille sausage?
If andouille sausage is hard to find, smoked sausage or kielbasa makes a good alternative. Keep in mind that the unique smoky and spicy profile of andouille is what truly defines this recipe, so try to find a sausage with similar seasoning if possible.
How spicy is this Andouille Sausage Cajun Gravy Recipe?
The heat level is mild to medium by default due to the smoked paprika and optional cayenne pepper. You can easily increase the spiciness by adding more cayenne or a splash of hot sauce to suit your preference.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works fine as a vegetarian-friendly alternative. Just keep in mind it will slightly alter the flavor profile but still deliver a delicious gravy.
Is this gravy suitable for serving over rice?
Definitely! Pouring this rich Andouille Sausage Cajun Gravy over steamed white rice is a classic way to enjoy those bold Cajun flavors, especially if you’re looking for a comforting, filling meal.
Final Thoughts
This Andouille Sausage Cajun Gravy Recipe is the kind of dish that brings warmth, spice, and a whole lot of heart to your table. It’s straightforward to make, packed with flavor, and endlessly versatile. Whether you’re feeding a hungry family or impressing guests with a taste of Southern cuisine, this gravy is sure to become a favorite in your recipe collection. Don’t wait to savor the magic of Cajun cooking—give it a try today and enjoy every spoonful!
Print
Andouille Sausage Cajun Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: Cajun
- Diet: Gluten Free
Description
This Andouille Sausage Cajun Gravy is a rich and savory sauce featuring spicy and smoky andouille sausage simmered with aromatic vegetables and a blend of Cajun spices. Perfectly thickened with a buttery flour roux and served warm, this gravy elevates classic Southern dishes like biscuits, mashed potatoes, or fried chicken with bold flavor and comforting heartiness.
Ingredients
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 and Seasonings
- 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 Andouille Sausage: Heat the olive oil in a large skillet over medium heat. Add the sliced or diced andouille sausage and cook until browned and slightly crisp on the edges, about 5 minutes. Remove the sausage from the skillet and set aside, leaving the flavorful drippings in the pan.
- Sauté the Vegetables: Add the finely chopped onion, celery, and green bell pepper to the skillet. Sauté over medium heat until the vegetables soften and become fragrant, about 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Create the Roux: Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir constantly to coat all the vegetables in the flour and cook this mixture for about 2 minutes. This step cooks out the raw flour taste and begins thickening the gravy.
- Add the Chicken Broth and Spices: Slowly pour in the chicken broth while continuously whisking to ensure a smooth mixture without lumps. Stir in the smoked paprika, dried thyme, and cayenne pepper if using. Bring the gravy to a gentle simmer.
- Simmer the Gravy: Continue to simmer the mixture for 5 to 7 minutes, stirring occasionally to prevent sticking. This allows the gravy to thicken and the flavors to meld beautifully.
- Incorporate Sausage and Butter: Return the browned andouille sausage to the skillet with the gravy. Stir in the unsalted butter until fully melted, enriching the gravy with a silky texture and rich flavor.
- Season and Garnish: Taste the gravy and season with salt and freshly ground black pepper as needed. Optionally, garnish with chopped fresh parsley to add a touch of color and freshness before serving.
Notes
- For a spicier gravy, increase cayenne pepper to a full teaspoon or add a dash of hot sauce.
- This gravy is delicious served over 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 for the roux.
- Make sure to whisk the chicken broth in gradually to avoid lumps in the gravy.
