Description
This Andouille Sausage Cajun Gravy is a rich and flavorful Southern-inspired sauce made with crispy andouille sausage, a buttery roux, and a blend of Cajun spices. Perfect for serving over biscuits, grits, or any classic Southern dish, this creamy gravy brings a delicious spicy kick that elevates your meal in just 25 minutes.
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 Seasonings
- 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 Garnish
- Chopped parsley for garnish
Instructions
- Cook the Sausage: In a skillet over medium heat, cook the diced andouille sausage until browned and crispy. Remove with a slotted spoon and set aside.
- Sauté Onions: Add butter to the skillet with the rendered sausage fat. Once melted, add the chopped onion and cook until softened, about 3–4 minutes.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Make the Roux: Sprinkle the flour over the onion mixture and whisk constantly for 1–2 minutes to form a roux, which will thicken the gravy.
- Incorporate Liquids: Slowly whisk in the whole milk and chicken broth, stirring until the mixture is smooth and lump-free.
- Season the Gravy: Add the Cajun seasoning and smoked paprika. Stir well to combine all the flavors.
- Simmer and Thicken: Bring the gravy to a gentle simmer, then reduce heat and cook for 5–7 minutes until thickened to your desired consistency.
- Finish with Sausage: Return the browned sausage to the pan, stir to combine evenly, and adjust seasoning with salt and pepper to taste.
- Serve: Serve the Cajun gravy hot over freshly baked biscuits, creamy grits, or your favorite Southern dish. Garnish with chopped parsley if desired.
Notes
- For a spicier gravy, increase the amount of Cajun seasoning to taste.
- Use low-fat milk as a substitute for whole milk for a lighter version, though the gravy may be less creamy.
- This gravy can be kept in the refrigerator for up to 3 days and reheated gently on the stovetop.
- If you prefer a thicker gravy, cook the roux a little longer before adding liquids or reduce the liquids slightly.
- Andouille sausage adds a distinctive smoky flavor; you can substitute with kielbasa or smoked sausage if unavailable.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce/Gravy
- Method: Stovetop
- Cuisine: Southern Cajun
