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
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 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.
